Клео Коул - Holiday Grind

CITRUS-INFUSED BAR SYRUP: A fantastic byproduct of this recipe is the drained liquid leftover from boiling the peels. Do not discard this liquid. This is a citrus-infused simple syrup that can be used to sweeten iced tea or mix bar drinks. Simply allow the liquid to cool to room temperature, and then transfer it to an airtight container and store in the refrigerator. For mixing into bar drinks, here’s one suggestion: 1 part citrus-infused syrup to 4 parts club soda or seltzer. Serve over ice for a virgin drink or splash in some of your favorite alcohol: I like amaretto, but you can always add something stronger, such as vodka, gin, or (Gardner’s favorite) Caribbean rum!

UNUSED CITRUS FRUIT: The other byproduct of this recipe are sections of unused citrus fruit. Don’t let these go to waste. You can either drop them in a blender for a quick, delicious pint of fresh fruit juice. Or seal them in a plastic bag and store them in the freezer. Whenever you’re in the mood for a fruit smoothie, remove some of the frozen citrus sections and drop them in a blender with a sliced up banana, a bit of milk, and a few ice cubes (strawberries or blueberries are a great, healthy addition, too). Blend on high until smooth, pour into a chilled glass, and enjoy!