• 666g Fords Gin 0p
  • 70g Clementine Peel 0p
  • 4g Clementine Leaf 0p
  • 12g Orange Jelly Cubes per 100ml liquid 0p
  • 0.1g Xanthan Gum per 165g strained weight 0p
  • Total Ingredients Price:£0.00
  • Total Weight:752g
  • Price per 100g:£0.00
Yield Based Scaling
  • To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.

    For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L
  • Cook ingredients 1-4 in sous vide for 30mins at 52º
  • Add xanthan gum and blend to combine
  • Bottle and store in fridge