INGREDIENTS

INSTRUCTIONS

Roughly chop the fruit  skin, seeds, and all  in a food processor with
short pulses or use a chef's knife. Do not process to a pure. If the fruit
is too finely chopped, the oil will emulsify with the pulp and not
separate. Transfer the fruit to the work bowl of an electric mixer and add
the oil. Mix on low speed for 10 minutes with the paddle attachment. Let
stand at room temperature for 2 hours.
Rinse 4 layers of cheesecloth in cold water and squeeze dry. Suspend a
fine-mesh strainer over a fat separator or bowl. Put the citrus mixture in
the cheesecloth and squeeze to extract the oil. As you squeeze, the web of
the cheesecloth loosens. The strainer will catch the bits of pulp which may
escape. Let stand again to allow oil and juice to separate. The clear oil
will float above the thick mixture of juice, pulp, and some emulsified oil.
Pour off oil into a sterilized glass jar or bottle and discard juice. Cover
tightly, refrigerate, and use within 1 week.
Note: If fruit has thick skins, the pith may add some bitterness to the
oil. To avoid this, peel the zest with a vegetable peeler, put in a food
processor, and chop finely. Cut the pith off the fruit being careful not to
cut into the pulp. You want to save as much juice and pulp as possible. Cut
the fruit into eighths and process with the zest. Then put in a electric
mixer and mix as above.
Variation for Kumquats: Use  pound fruit for 1 cup oil and follow the
method above.
Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 22
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Oct 26, 98

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