Bitter Orange & Rosemary 2F Flavouring
Chinotto is a classic Italian bitter soda, traditionally made from the small, sour chinotto citrus fruit grown along the Ligurian coast. It's part of Italy's beautiful tradition of amari - those complex, bittersweet flavours that Italians have perfected over centuries. The combination of roasted citrus, aromatic herbs, and warming spices creates something both refreshing and sophisticated - bitter, sweet, herbal, and deeply satisfying.
At The Fermentary, our Burnt Orange water kefir was a long-time bestseller when we had the shop. There's something about that caramelised bitterness paired with the natural tang of water kefir that just works - it's complex and sophisticated enough to be interesting and feel like you're having something of substance.
It's gorgeous on its own over ice, but it also great for playing around with in cocktails. Try it with bourbon or whiskey.
Great for: Water Kefir, Kombucha, Ginger Beer
Ingredients:
- 3-4 regular oranges, sliced thickly (skin on)
- 2-3 sprigs fresh rosemary
- 3-4 fresh or dried bay leaves
- 1 cinnamon stick
- 4-5 cloves
- 5-6 coriander seeds
- Optional: a few juniper berries for extra complexity
For the syrup (optional but recommended):
- 1 cup sugar
- 1 cup water
Method:
- Preheat oven to 180°C (350°F)
- Arrange orange slices in a single layer on a baking tray
- Tuck herbs and spices among the oranges
- Roast for 40-50 minutes until oranges are caramelised and edges are darkening - this is where the magic bitterness develops
- Let cool slightly
Two ways to use:
Quick method: Add the roasted oranges and herbs directly into your 2F bottles or jar (strain after 24-48 hours)
Syrup method: Transfer roasted oranges and herbs to a pot, add sugar and water, simmer gently for 10-15 minutes, strain. Use 3-4 tablespoons per 2L batch, or 6-8 tablespoons per 4L batch.
The syrup gives you more control and keeps longer (2-3 weeks refrigerated, or freeze in ice cubes), but the direct method is wonderfully simple and full-flavored!
