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Home-made Beverages.
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Orange Ratafia.
Put the thinly pared rind of 7 Seville oranges
into a jar, dissolve 1 lb. pure cane sugar in the
strained juice of the oranges, and add it to the
rind with 2 quarts of good brsindy. Infuse
the pips of the oranges in 1 gill of water for
2 days, then strain into the jar, cover closely,
and let it all stand for a month. Filter into
small bottles,and cork and sealthem securely.
Orange Shrub.
Boil 1 pint of strained orange juice and 2lb.
pure cane sugar together for five minutes, skim,
and when cold put it into a large jar with a
quart of good Jamaica rum. Cover closely and
let it stand for six weeks, shaking it twice daily
for the first fortnight, then filter and store in
airtight bottles.
Orange Syrup.
See recipe for Lemon Syrup.
Orange Water.
See recipe for Lemon Water.
Orange Whisky.
See recipe for Lemon Whisky.
Orange Wine.
Boil 8 pounds of cane sugar, 2 gallons of
,
water and the beaten whites and crushed shells
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of two eggs gently together for 20 minutes, and
wh'en lukewarm strain through a jelly bag, add
the strained juice of 26 Seville oranges and a
large table-spoonful of yeast. Pour into a tub,
cover over and leave for 24 hours, then draw off
into a cask, and keep it filled up and lightly
bunged till the fermentation has subsided.
Bung securely and leave for 3 months, then
rack it off into another cask, add half a pint of
brandy, and leave it tightly bunged for 12
months before bottling.
Orange-Flower Ratafia.
Infuse 4 oz. of fresh orange flowers in 6 pints
of good brandy for a week. Boil a pound of
cane sugar and a pint of water together for 5
minutes, skim and when cold add it to the
brandy. Mix weU, filter into bottles, and
cork and seal them securely.