Clementine Vodka Recipes

CLEMENTINE VODKA

Steps:

• In a medium saucepan, bring to a boil the clementine juice, the sugar and the lemon juice. Mix until sugar is dissolved. Pour in a glass container of 6 cups. Let the mixture cool.
• Add vodka and the slices of clementines and lemon. Add airtight lid to glass container and set aside for two weeks at room temperature.
• After two weeks, strain out the clementines and lemon.
• Keep the vodka in the fridge. Do not freeze.
• Serve cold as is or with some fruit juice and ice.

CLEMENTINE COSMO

Steps:

• Chill 4 martini glasses by filling each with ice and cold water. Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously. Empty the martini glasses of ice water and strain the mixture between the 4 glasses. Float a slice of clementine in each glass and serve immediately.

CLEMENTINE COSMOS

Steps:

• Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 6 or 8 martini glasses in the freezer.
• To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into the chilled martini glasses and garnish each with a clementine slice. Drink up and enjoy!

CLEMENTINE MARTINI

Steps:

• Put some Martini glasses (or champagne flutes) into the freezer. Mix the clementine juice, vodka and Cointreau in a jug, then chill for 1 hr (or up to 1 day). Thinly slice the 2 clementines to use as a garnish.
• To serve, put a clementine slice into each frosty glass. Fill almost halfway with the chilled jug mixture, then open the bottle of fizz and top up the glasses.

CLEMENCELLO (CLEMENTINE LIQUEUR)

Steps:

• Cut the zest (colored portion of the peel) off the clementines, taking care to scrape away and discard all of the bitter white pith clinging to the zest. Add the zest to a large clean container or jar large enough to hold the peels and vodka. Reserve fruit for another use.
• Pour the vodka over the zest and seal the container. Let sit undisturbed in a cool, dark place for 3 to 4 weeks.
• Place 2 cups sugar and 2 cups water in a saucepan and heat until sugar is dissolved; remove from the heat. Let the sugar syrup cool to room temperature.
• Add half of the cooled syrup to the orange peel-vodka mixture, stir and taste. If it's not sweet enough, continue adding more syrup until it's to your taste.
• Pour the clemencello through a funnel lined with a coffee filter or cheesecloth into small containers or one container large enough to hold the liquid and seal.
• Store clemencello in the freezer; it shouldn't freeze. To serve, pour into small glasses and offer it for dessert with a plate of biscotti and/or chocolate truffles or use as you would limoncello.

CLEMENTINE & VODKA-BAKED SALMON WITH BEETROOT CRèME FRAîCHE SAUCE

Steps:

• Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze.
• Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil or baking parchment and place the salmon in the middle - or on an angle to help it fit if you need to. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold the whole thing together. Cut the thinner end into slighter wider fillets, so everyone gets a similar portion. Brush the salmon with the glaze, making sure you get in between the gaps, and save a little for brushing on at the end. Lay the candied clementine on top, down the centre, and bake for 20 mins.
• While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt - save a few chives to sprinkle on top. When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it is too thick, and dab it over the top (wash the brush first as it will have come into contact with the raw salmon). Serve the salmon and sauce as part of a buffet, and let everyone dig in.