Citrus Infused Vinegar Recipe

I often use a few splashes of vinegar with the express purpose of brightening up the dish. This infusion takes the brightness of vinegar and adds even more freshness with lemon, lime, grapefruit, and orange peels. The oils and aromas from the citrus peels lift the whole infusion, making it a perfect topping to drizzle on salads or add to cocktails to provide some sour notes.

The citrus you use will change the flavor profile so mix and match them to your desired taste, or just use what you have on hand. Normally 2 to 4 peeled citrus works great in 1.5 cups of liquid (350 ml).

Citrus siphon orange lime infused vinegar

Modernist Tools, Ingredients, and Techniques Used

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Citrus Infused Vinegar Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 45 Minutes

Citrus Infused Vinegar Ingredients

For the Citrus Infused Vinegar

1 lime
1 orange
1 lemon
1/2 grapefruit
1.5 cups white wine vinegar

Citrus Infused Vinegar Instructions

For the Citrus Infused Vinegar

Make sure the white wine vinegar is at least room temperature or slightly warmer.

Lightly scrub the outside of the citrus then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.

Put the zest into the whipping siphon with the white wine vinegar. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for 1 minute longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.

Strain the vinegar and let sit for at least 5 minutes before using.

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All tags for this article: Infusions, Vinegar, Vinegar Infusions, Whipping Siphon, Whipping Siphon Infusions

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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