The last batch that I made was actually soaked in grapefruit juice rather than water (I used the “leftover” peels to make candied grapefruit peels, as shown in this recipe). Soaking will soften the peels and make the pectins more accessible. This is why I like to soak the chopped grapefruit in water overnight. As I already mentioned, long cooking time is not really an option for me – we want to preserve as much of that beautiful fruity freshness as we can. Grapefruit (and other citrus fruit) peels are naturally packed with pectin, and we can create the conditions that will help us make the best use of it.įirst of all, we need to soften the peels. Working with the naturally occurring pectin Homemade Applesauce Without Added Sugar.Homemade Spelt Flour Noodles (Vegan, Without Pasta Maker).
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