Meyer Lemon Bitters Recipe

Name: Meyer Lemon Bitters Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peeled zest from 4 Meyer lemons; Peeled zest from 1/2 bitter orange; Peeled zest from 1 Eureka lemon; 2 tablespoons dried lemon zest (see note); 1/2 tablespoon dried orange zest (see note); 4 green cardamom pods, lightly crushed; 1 teaspoon dried ginger slices (see note, do not use powder); 1/4 teaspoon whole coriander seeds; 1/4 teaspoon whole white peppercorns; 5 dried makrud lime leaves; 3/4 teaspoon dried gentian root; 1/4 teaspoon whole fennel seeds; 2 cups 100 proof vodka; 1 cup water

Servings: persons

Peeled zest from 4 Meyer lemons
Peeled zest from 1/2 bitter orange
Peeled zest from 1 Eureka lemon
2 tablespoons dried lemon zest (see note)
1/2 tablespoon dried orange zest (see note)
4 green cardamom pods, lightly crushed
1 teaspoon dried ginger slices (see note, do not use powder)
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole white peppercorns
5 dried makrud lime leaves
3/4 teaspoon dried gentian root
1/4 teaspoon whole fennel seeds
2 cups 100 proof vodka
1 cup water

1
In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the container in a cool, dark place for two weeks, swirling mixture once daily.
2
After two weeks, strain out solids and set aside. Strain liquid through a cheesecloth to remove any particles left and transfer to an airtight container. Store in a cool, dark place. In a small sauce pan, combine solids with water and bring to a boil over medium high heat. Once boil is reached, turn heat to low and let simmer, covered, for 10 minutes. Remove from heat and let cool. Once cool, pour contents of the pan into a separate airtight container and let sit one week.
3
After a week, strain out solids through a cheesecloth-lined fine mesh strainer. Add to the original liquid that has been set aside. Let sit at room temperature for 3 days and skim off any residue that accumulates at the top. Strain again if there is any leftover sediment and bottle into dropper bottles for storage.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Peeled zest from 4 Meyer lemons, Peeled zest from 1/2 bitter orange, Peeled zest from 1 Eureka lemon, 2 tablespoons dried lemon zest (see note), and more.

Yes, Meyer Lemon Bitters Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!