Essence d’Orange et de Citron

Essence of Orange and of Lemon

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

The rind of oranges peeled off very thin, to be put in a glass jar with alcohol at 90 or 95 degrees, enough to cover the skins, but no more. Leave it at least a month, shaking occasionally, then remove the pieces of rind. It makes a pure essence of orange, extremely scented and strong. A teaspoonful would be enough to flavour a sweet; and a few drops in a glass of water with a lump of sugar makes a very refreshing summer drink, at a time when oranges are at their worst. Lemon rind to be treated in the same way.