Lemon Peel 10g

Description

Soft citrus notes come through to a gin from citrus peel included in the botanicals, which can be an excellent counterpoint to spicy botanicals like cinnamon. Anyone who has eaten baked goods containing citrus zest will know the mellow, sweet and aromatic flavours from this part of the fruit.

While it is possible to use fresh citrus zest in a gin, it is mainly dried peel that is used in commercial gin, so this will provide the cleanest and most authentic flavour.

Usage:

Gin: Concentration of citrus peel in a gin can range widely and will be determined by personal taste. 0.5 – 5 grams of dried peel per litre of gin is a common range, but is by no means a rule. Lovers of citrus could load even more into the botanicals basket and taste the results in the finished product.

Beer: Anywhere from 10 grams upward per 25-litre batch.

Limoncello: 25 grams per litre of finished liqueur is a good starting point. Begin by adding the dried peel to 700 mL of neutral spirit at 50% ABV. Steep this for seven days, stirring or agitating at least daily. Remove peel, straining through a filter paper if desired. Mix in your sugar, adding anywhere from none to 400 grams per litre, depending on your tastes (more sugar will increase the amount of liqueur but lower the alcohol content). This can be much easier if the sugar is added as a pre-mixed syrup (dissolved with minimal water while heating on the stovetop).