Day 159 – Sweet & Sour Mix

Hello Yearlings!

So  Alex and I went grocery shopping without sparing a thought to the fact that we’ll be out of the country next week, so we’re having to rush through the groceries that we bought so that we don’t leave them to rot in the fridge for the two weeks that we’re away. Well that’s not entirely true. It’s more like we got an abundance of stuff so that we wouldn’t need to shop again before we left and then proceeded to go out to eat and order in pizza when we should have been cooking at home. As a result there’s going to be a lot of really cool kitchen stuff in my future.

Alex did, however, buy enough citrus to keep us scurvy free for any unforeseeable high-sea adventures we might be having in the near future. Seriously, so much citrus. So in lieu of coming home to eighteen bags of molded and rotting limes and lemons we decided to make homemade sweet and sour mix. It’s also an awesome way to use up any errant lemons and limes you might have running around your house.

Combine your sugar and water in a heavy pan over  medium low heat. Bring to a simmer and allow the sugar to fully dissolve, remove from the heat. Juice your lemons and limes and set aside. Add your juiced rinds to  your simple syrup concoction once it has slightly cooled and allow to "steep" for a few minutes before. Then pour the reserved citrus juice over the top and let everything sit for a few more minutes.
Combine your sugar and water in a heavy pan over medium low heat. Bring to a simmer and allow the sugar to fully dissolve, remove from the heat. Juice your lemons and limes and set aside. Add your juiced rinds to your simple syrup concoction once it has slightly cooled and allow to “steep” for a few minutes before. Then pour the reserved citrus juice over the top and let everything sit for a few more minutes.
Strain everything, leaving only the newly minted sour mix behind and store in a tightly lidded container. I recommend mason jars.
Strain everything, leaving only the newly minted sour mix behind and store in a tightly lidded container. I recommend mason jars.

Ingredients:

3/4 cup fresh squeezed lemon juice

3/4 cup fresh squeezed lime juice

1 cup Sugar

1 cup Water

You don’t have to go through all of the same steps that I did, I just really wanted to get a lot of the intensity out of the lemons. If you want you can just basically make simple syrup, allow to cool for several minutes and then stir in your freshly squeezed citrus juice and mix everything together. That would be easier and quicker. You can also manipulate the proportions that you use of the citrus, I just recommend keeping the simple syrup and the citrus at a one to one ratio.

This stuff is ridiculously easy to make and it makes a ton. It will last you for a good long time as long as you store it in the fridge. Sweet & Sour mix is great for cocktails, and some desert recipes if you take into account the extra sugar and liquid. Making this at home is WAY better than going out and buying the store stuff that’s basically just citric acid and syrup. I’ve mentioned how much I loathe store bought mixers, and now that I have this lying around in my fridge I realize that it’s no exception.

Lots of Love,

Maya

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