Citrus Purée
Use any seasonal citrus fruits
Makes enough for: 1 batch of purée
Ingredients
- 2 oranges
- 2 unwaxed lemons *
- 1 quill cinnamon
- 1.5 l water + more if necessary
- 50 g honey
Method
- Trim the ends of the oranges and lemons and discard
- Cut into eighths and remove the pips
- Place them together with the cinnamon into a sauce pan
- Add the water and bring to the boil on the stove top over a medium temperature
- Reduce the heat and simmer for 2 hours **
- Drain using a colander and leave to stand until completely cooled
- Place into a blender with the honey and blitz until smooth
- Store in the fridge in a sterilized glass jar
Notes
* if the lemons are waxed be sure to scrub them first
** it is important to keep the fruit covered with water so check often
** it is important to keep the fruit covered with water so check often