Guest guest Posted December 16, 2007 Report Share Posted December 16, 2007 Ron <r.hill@...> wrote: Lynn, Like you we have been devouring the store bought Clementines and enjoying this seasonal treat. Our tree Clementines are almost ripe so I am looking forward to these as nothing beats a tree ripened fruit. As to tincturing, I found that I had the best results in allowing the peels to dry before tincturing them in Alcohol as it results in a clearer tincture. The moisture content in the fresh rinds seems to cloud up the Alcohol and when I think on this, the essential oils of the rind are what give the most scent, not the moist pith. Cheers Ron ======================= Hi Ron - I find that the citrus EOs I like the best are the ones with a hint of the pith - I don't know how that comes through in cold-pressed oils though. There just seems to be a bit more depth than the " Life Savers " smell. Do you get that sense with the tincture? Elise http://www.tambela.com --------------------------------- Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2007 Report Share Posted December 16, 2007 Elise Pearlstine <pearlstineelise@...> wrote: As to tincturing, I found that I had the best results in allowing the peels to dry before tincturing them in Alcohol as it results in a clearer tincture. The moisture content in the fresh rinds seems to cloud up the Alcohol and when I think on this, the essential oils of the rind are what give the most scent, not the moist pith. Cheers Ron I made oranges with clove spikes pomadors againg this year and the only one that did not mildew was the one that was already too dried out for eating. I guess you could do a tincture of that and get results. any thoughts welcome. Love Bb --------------------------------- Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2007 Report Share Posted December 16, 2007 BB wrote: > > Elise Pearlstine <pearlstineelise@...> wrote: As to tincturing, I found that I had the best results in allowing the > peels to dry before tincturing them in Alcohol as it results in a > clearer tincture. The moisture content in the fresh rinds seems to cloud > up the Alcohol and when I think on this, the essential oils of the rind > are what give the most scent, not the moist pith. > > Cheers > Ron > > I made oranges with clove spikes pomadors againg this year and the only one that did not mildew was the one that was already too dried out for eating. I guess you could do a tincture of that and get results. > any thoughts welcome. > Love Bb > Years ago I made up a vodka drink called Sundowner using a recipe from the Land of Oz, or Downunder, if you would..... Basically, one soaks Valencia orange peels in good (100 proof) vodka.....and then add superfine sugar... It was important to scrape off as much off the white inside of the peel before soaking... Or would cloud the vodka and give it a bitter taste.... Use it as cough syrup........ No DM4, but works just fine....<G>.... -- W. Bourbonais L'Hermite Aromatique A.J.P. (GIA) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2007 Report Share Posted December 16, 2007 BB wrote: > > Elise Pearlstine <pearlstineelise@...> wrote: As to tincturing, I found that I had the best results in allowing the > peels to dry before tincturing them in Alcohol as it results in a > clearer tincture. The moisture content in the fresh rinds seems to cloud > up the Alcohol and when I think on this, the essential oils of the rind > are what give the most scent, not the moist pith. > > Cheers > Ron > > I made oranges with clove spikes pomadors againg this year and the only one that did not mildew was the one that was already too dried out for eating. I guess you could do a tincture of that and get results. > any thoughts welcome. > Love Bb > Years ago I made up a vodka drink called Sundowner using a recipe from the Land of Oz, or Downunder, if you would..... Basically, one soaks Valencia orange peels in good (100 proof) vodka.....and then add superfine sugar... It was important to scrape off as much off the white inside of the peel before soaking... Or would cloud the vodka and give it a bitter taste.... Use it as cough syrup........ No DM4, but works just fine....<G>.... -- W. Bourbonais L'Hermite Aromatique A.J.P. (GIA) Quote Link to comment Share on other sites More sharing options...
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