Grapefruit Cordial Sustainable Life Hacks for Preserving Your Fruit
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- เผยแพร่เมื่อ 4 ม.ค. 2021
- Here are my tips for a sustainable life hack in saving and preserving your fruit. Today we'll do it in the tradition of making a grapefruit cordial.
Don’t you just hate throwing away fruit? I sure do. Making cordials is a great way to upcycle your old juice and rinds from citrus fruit, and it’s really quite simple. All you need are a few household items (a scale and a sealable bag), your fruit that’s almost past it’s prime, and some sugar. You could even add some other spices to take it to the next level, but I like to keep mine pretty basic. It’s a great addition to dessert, breakfast foods like yogurt or oatmeal and of course drinks!
Method:
Completely remove outer peel of citrus fruit, weigh it on a digital scale
Add the same weight of sugar to fruit peels
Massage. - you just made oleo sacchrum!
Juice your fruit, or measure out your leftover juice and heat with equal parts (by volume) sugar until sugar dissolves.
Add Juice syrup and oleo sacchrum and store in the fridge.
See my Ginger Lime Cordial recipe here:
Ginger Lime Cordial Recipe For Cocktails & Mocktails
• Ginger Lime Cordial Re...
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I love a good bar hack that saves my fruit (and money). Not only is cordial easy to make and a great way to upcycle old fruit, it’s also so delicious and a great alternative to simple syrup in lots of cocktail recipes. I hope you give this method of cordial making a try and let me know what you think. Cheers!
A great hack. You’re right, there’s definitely a lot of citrus waste when making cocktails! 🤦♂️🥃
Thanks! I think it adds a little something extra when swapped out for simple
Beautiful video and great advice!
Citrus waste is pretty inevitable in the cocktail biz but it's nice to see ways of preserving some of it. This looks great! 🥃
Thank you! Throwing away food is my number 1 pet peeve!
Love the style of your videos! So aesthetic. 🙌🏻
Thank you 😊 my husband is the mastermind behind the edits. He’ll be so happy to hear this!
Thank you for shearing its an honest pleasure seeing someone doing bar work so perfectly and with such spirit 💪🧠
Thank you so much! And thank you for watching 😊
I love all your recipes..
Thanks Luis! I really appreciate it 😊
Somehow I just thought of a mezcal with grapefruit cordial 😋
Yum! That sounds fantastic!
Have you thought about using glass jars to help make your oleo? I feel like it would help you on your waste!
Great video. This looks fantastic. Usually I don't have issues with the juice, since I like to drink it or add the lemon or lime one to water for some extra taste. However I definetly am trying lately to use more of the citrus peel as well, including drying it, for infusions or other cocktail projects in the future.
Can you show us how you make shrubs as well?
Cheers!
Definitely. Shrubs are my favorite!
Stirred into yoghurt or drizzled over oats! 😋 I'm going to make some right now!
So tasty!
@@TheWeePearl I made the cordial yesterday and have the oleo whatsit doing it's thing in the bag, will bottle this afternoon 👍
@@rho1360 awesome! I hope you love it
Great channel
Thank you so much! 😊
What a great bartending hack. Will for sure give this a try.
Thanks. Let me know how it worked out!
Funny i do the opposite of that, peels with sugar at ambient temp for 2+ days then when the oil is good i boil it for a few min (2-5) then i let the temp go down to 20°, at the end i add the juice of the peeled fruits i reserved in the fridge, and go back to the fridge for a few hours. It's basically an Italian recipe (i'm french) for Limoncello.
But you gave me the idea for testing on other citrus . I guess my recipe is more fresh and on the sugar/acid and your is more a concentrate to use whatever u need.
I checked your channel and i understand why the cordial recipe as it's a basic for bartenders, btw cordial means friendly in French.
That sounds great. I would definitely try that out. Do you find that by boiling the peels you extract more oil/ bitterness? I like the idea of a more acidic product. I’ve seen other bartenders add citric acid, but I try to keep my recipes accessible so people can make them at home. I’ll definitely give your method a try. Thank you for the tip :)
@@TheWeePearl The thing is it's more what we call "blanchir" in French we put the ingredients at boiling temp it usually stop boiling (on a normal sized pan, more water = more calories so careful) and when it re start boiling we wait 1-2 min and stop the prep (it's a classic for vegetables/fruits in cooking added to a ice bath just after to keep colors and integrity), so with this method and being cautious when peeling (not taking white stuff under the peel at all) you have no bitterness.
It seems that the extraction of oils is mostly done with sugar, that's why i boil all the mix peels+sugar and why the extraction time (at ambient temp btw) is important, also the fruits quality (that's why the best Limoncello are made only in one area of Italy).
I think the next step in my tests would be to grate instead of peeling and trying different sugar type for extracting.
Further reading:
Référence : ACS Omega - Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering.
pubs.acs.org/doi/10.1021/acsomega.8b01858
Hey when would you add spices like cardamome or pepper during the process ? Looks nice i'll try tomorrow with tangerine !
When you are making the syrup on the stove! Enjoy!
Hi what’s the ratio of oleo sacchrum to juice ? I am a little confused
How long can it keep？
Better way it's to put juice and sugar cooked in sous vide, you loose less flavors and aromas 😉 doesnt change a lot but you keep consistency on point every time you do it, heating can end up with some evaporation.
Great tip! I will try that next time. Cheers!
@@TheWeePearl thank you for sharing your knowledge in your channel🙏
Great tip!!! Didn´t you use any citric or malic acid? Isn´t necessary to make a cordial? All the best
Hello! You can certainly add those, but it’s more common in super juice
What’s the difference between between a Oleo, Cordial and Simple Syrup? Would you use the three interchangeably? Is there more flavor in one than the other? Anyone know?
Hi! Oleo = syrup made from only sugar and oil of the fruit peel (no acid.
Simple syrup = sugar and water
Cordial: syrup made with sugar, fruit juice and oleo
Cordial will have the most flavor
Can you show us a drink with this in it. Maybe a cocktail and a none alcoholic drink?
Sure! I used it in this non alcoholic cocktail th-cam.com/video/G82jjakCPbg/w-d-xo.html
Stand by for an alcoholic cocktail using the grapefruit cordial. It’s great in a Paloma 😊
How long It last?
At least a month
You have a good way to explain the procedure and a nice voice that can help you to be a good video producer. However, there is no need to add refined sugar to a grapefruit that already contains enough sugar, Refined sugar can produce diabetes and cancer.. A grapefruit can easily be fresh in the refrigerator for a month. And the best way to cut in wedges and eat it.with the white skin. .After that, rinse the mouth to protect teeth from acid, and use some olive oil to clean skin around the mouth to avoid “melancolia”.Another thing to avoid is to boil acid in stainless steel that is not quirurgical. It may be better to cook acidic things in glass pots. Not everything is wrong, it can end up being a delicious cordial which in a food scarcity may save lives. Also, the grapefruit and orange pills can be eaten once in a while where cold makes it right to eat such a candy.
great tips, thanks!
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