Citrus Fruit Cello

Citrus fruit is slowly infused to create a cello that’s bold, bright and full of life. Proof that good things come from patience. This will make enough for a good time and will last forever in your fridge

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Instructions

1.	Zest the citrus directly into a 2-litre glass jar.
2.	Pour the entire bottle of vodka over the zest.
3.	Squeeze the juice into a separate bowl, then strain through a fine sieve to remove any pulp and seeds.
4.	Weigh the strained juice.
5.	Add enough cold water to the juice to make up to 700g.
6.	Add the strained juice to the vodka and zest in the jar.
7.	Combine 700ml cold water and the caster sugar in a small saucepan.
8.	Gently warm over a medium heat, stirring until the syrup becomes completely translucent and the sugar is fully dissolved. Do not boil.
9.	Set aside and allow to cool completely (if you can comfortably touch the outside of the saucepan, it’s ready).
10.	Pour the cooled syrup into the jar.
11.	Seal tightly and store in a dark cupboard or pantry for 7 days, giving the jar a gentle shake or swirl once per day.
12.	On day 7, strain through a fine sieve or muslin cloth.
13.	Bottle, chill well and serve as a digestif, over ice or lengthened into a spritz.