Chinotto

Ingredients

• 400 gchinotto fruit (myrtle-leaved orange), ripened
• 200 gsugar
• 1 litercold filtered water
• 1 lemonorganic lemon, peel only
• 1/2 cinnamon stickcinnamon stick
• 2 wholecloves
• 1/2 tspvanilla extract
• 1/4 tspcitric acid (optional, for brightness)
• 1 literchilled soda water (carbonated)

Instructions

1. 1
   Wash chinotto fruits thoroughly; slice into thin rounds, removing seeds.
2. 2
   In a saucepan combine chinotto slices, sugar, 500 mL water, lemon peel, cinnamon and cloves. Bring to a simmer over medium heat for 20 minutes until syrupy.
3. 3
   Remove from heat; discard solids by straining through a fine-mesh sieve. Let syrup cool to room temperature.
4. 4
   Stir vanilla and citric acid into cooled syrup. Refrigerate concentrate until completely chilled, at least 1 hour.
5. 5
   When ready to serve, pour 120 mL of chinotto concentrate into each glass, then top with 120 mL chilled soda water. Stir gently to mix and preserve carbonation.
6. 6
   Serve over ice with a twist of lemon or orange peel if desired.