by Satly_Dog » Tue Jun 07, 2016 9:15 am
I have a general question regarding these fruit soaking type recipes
So a little off topic, but kind of relevant.
After you have soaked your lemon zest (or Mandarin Zest, or Strawberries, Fruit, Pulp, whatever)
You have a very fragrant, colour tainted 95%
Almost seems a shame to mix it with a sugar syrup
Do some people just mix it down to 40% with water and keep it as a Flavoured Vodka?
To be used with a mixer, say Lemonade or Soda Water.
Or is it preferable to blend down to 40% with a sugar syrup, making a more "Madori" like product?
I appreciate "Lemoncello" is it own drink, and thus the recipe is so.
Just wondered what other peoples thoughts are on the raw fruit soaked nuetral is, cheers