Tincture of Lemon and Lime Syrup Recipe

Tincture of Lemon and Lime Syrup Recipe

This is the first installment in the Load Your Larder segment of this channel. So many things have a ridiculous price tag on them and like so many cardboard cutout items for sale these days they suck. I prefer to learn how to do things for myself.

I make a tincture of lemon by pealing the zest off of one pound of lemons. I place those peels in a jar with enough vodka to cover the peels and leave them for a good while as in a month or two. Then I filter the vodka and store it for later use.

A syrup can also be made by zesting the lemons and cooking them in a mixture of two cups of water and two cups of sugar. Cook the syrup until a drop forms just a thread as it falls off of the spoon. Then add the juice from the fruit and stir well before putting it in jars and water bath canning. This is the same process I use for the Lime syrup. I raise Kaffir Limes, which are the background flavor missing in most Thai wannabe foods. The interesting thing about the Kaffir Lime is that you can use the leaves like a bay leaf to get the flavor.

I mention Awesome sauce in the video. During the plandemic food runs in the grocery store locally we bought some dumplings that in one package had some different sauce that we never found in the packages again. That sauce was amazing. I made a dipping sauce for chicken wings one night using a one cup jar of Kaffir Lime syrup and a one cup jar of Chipotle in Adobo sauce. Voila! It was the same sauce we never ran across again. I make my own Chipotle in Adobo sauce because it’s better than the store bought.