Pomelo Liqueur Coffee

Peel the pomelo, fillet and cut into pieces. Cut lime zest into delicate strips and all together in a bottle form.

Add culinary herbs and pour brandy. Leave the sealed bottle to infuse for four to six weeks.

Add ten milliliters of liqueur per cup of coffee. Finally, top with cream and decorate with freshly grated lime zest and a coffee bean.

Tip:

The recipe can be made the same way with other citrus fruits.

Z. For example, with satsuma, clementine, mandarin, tangerine, orantique or with ugli, lime and kumquat or with grapefruit.

Commodity knowledge:

Tangerine: from China, oldest citrus fruit, easy to peel. Satsuma: from Satsuma province, Japan. Random mutation of the tangerine. Peel comes off easily. Clementine: subspecies of tangerine, a little bit sweeter. Little acidity. Tangerine: from Tangier. Backcross of tangerine and bitter orange, seedless. Orantique: cross between tangerine and orange, seedless. Grapefruit: cross between grapefruit and orange, rich in vitamins. Pomelo: Backcross between grapefruit and grapefruit. Sweetish tart and not too bitter.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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