Rosemary-Citrus Brine
Equipment
- Stock Pot
Ingredients
- 2 lemons
- 2 oranges
- 12 c water
- 8 c apple cider
- 1½ c brown sugar (packed)
- 1 c kosher salt
- 1 c fresh rosemary sprigs
- 3 tbsp whole black peppercorns
- 5 bay leaves
- 5 cloves garlic (peeled)
- 12 c ice
Instructions
- Finely shred peels from 2 lemons and 2 oranges. Juice 2 lemons and 2 oranges.
- In a 16 quart stockpot combine lemon juice, orage juice, and shredded peels.
- Add 12 c water, 8 c apple cider , 1½ c brown sugar, 1 c kosher salt, 1 c fresh rosemary sprigs, 3 tbsp whole black peppercorns, 5 bay leaves, and 5 cloves garlic.
- Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt.
- Remove from heat. Add 12 c ice. Let stand until ice melts and mixture is cool.