Mastering the Art of Exotic Citrus Extracts: Crafting a "Triple Orange" Blend

When it comes to the world of citrus, oranges are undoubtedly a favorite. Their tangy-sweet zestiness can add a burst of flavor to any dish. But beyond the typical oranges, the citrus world has an array of exotic varieties that each bring their own unique spin. Today, we'll dive into the intriguing world of Bitter Orange, Blood Orange, and Tangelo and guide you through the process of creating a vibrant "Triple Orange" extract using 200 proof food-grade alcohol.

The "Triple Orange" Trio

   1. Bitter Orange

Also known as Seville orange, this citrus fruit is native to Southeast Asia. The Bitter Orange has a rough, thick skin that's rich in fragrant oils. Its name suggests its flavor – it's notably more bitter than common sweet oranges but has a complex, aromatic flavor profile that lends depth to recipes. Bitter Orange has a highly fragrant, somewhat spicy aroma that sets it apart.

   2. Blood Orange

Blood Oranges, originating from Sicily and Spain, get their name from their dramatic crimson flesh. Their taste is similar to that of sweet oranges, but with a hint of raspberry-like tartness. Blood Oranges also have a distinct aroma, slightly more intense than regular oranges with a hint of fresh berries.

   3. Tangelo

This hybrid citrus fruit, a cross between a tangerine and a grapefruit or pomelo, originates from Southeast Asia. Tangelos are known for their juicy sweetness, with a tangy kick that rivals its parent fruits. They have a fragrant aroma that is reminiscent of tangerines but with a hint of tartness.

Creating Your "Triple Orange" Extract

Making this "Triple Orange" extract requires equal parts of zest from our exotic trio and 200 proof food-grade alcohol from Culinary Solvent. For optimal results, aim to use at least the zest from 1 citrus fruit per oz of alcohol. Remember, more zest equals a stronger flavor profile.

1. Start by zesting each fruit, making sure to avoid the bitter white pith.
2. Place the zest in a clean, airtight glass jar.
3. Pour the Culinary Solvent over the zest until it is fully submerged.
4. Seal the jar and store it in a cool, dark place for about two weeks, giving it a gentle shake every few days.
5. After two weeks, strain the extract through a fine-mesh sieve or cheesecloth into a clean jar. And there you have it – your own homemade "Triple Orange" extract!

Storing Your "Triple Orange" Extract

To ensure the longevity and potency of your "Triple Orange" extract, store it in a cool, dark place away from direct sunlight. When properly stored, your extract can last up to two years.

Creating your own exotic citrus extracts is an exciting culinary journey. This "Triple Orange" blend brings together the unique flavors of Bitter Orange, Blood Orange, and Tangelo, taking your dishes to new, exciting heights. With this recipe, you'll not only add a unique twist to your kitchen adventures but also step into a world of citrus flavors that transcends the everyday.