Oranjebitter

Name: oranjebitter
Total time: 1009 min
Yield: 10
Ingredients: 1 orange; 1 lemon; 1 teaspoon ground star anise; 1 teaspoon cardamom; 75 gram light caster sugar; 500 ml brandy

Ingredients

Directions

Additional requirements: clean, well-closable 500-ml pot and a clean, well-sealable 1-liter bottle, a clean tea towel and a funnel.
Preheat the oven to 50 ° C.
Clean the orange and lemon under running water and pat dry.
Cut the peel of the orange and the peel of the lemon, there may be some white because the white peel provides the bitter taste.
Place the peels on a griddle covered with parchment paper and put them in the oven.
Let the peels dry and harden in 1 hour.
Halve the lemon and flip the seeds out.
Crush the seeds in a mortar or with the convex side of a spoon.
Squeeze out the lemon.
Place the orange and lemon peels in the pot and add the lemon seeds and the star anise and the cardamom.
Sprinkle the sugar over it and pour 3 tablespoons of lemon juice and the brandy or vodka.
Close the pot well and shake the pot well, so that the ingredients mix.
Put the pot in a warm spot in sight and let the orange bitter stand for 2-3 weeks.
Shake the pot every day to mix the ingredients.
Make the tea towel wet under the tap and squeeze out the moisture.
Place the tea towel in a sieve and hang it in a bowl.
Pour the brandy with herbs and peels through the sieve into the bowl.
Pour 500 ml of water into the pot and also pour this liquid through the sieve into the bowl.
Put the funnel in the bottle and pour the orange bite out of the bowl into the bottle.
Close the bottle and leave the orange bitter for another week.
Serve the orange bitters in small glasses or in a long drink glass with ice cubes and a slice of orange, supplemented with carbonated mineral water.
Tip: homemade orange bitters are less orange in color, you can give some more color with a few drops of red dye.