Key Ingredient

Key Ingredient

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Citrus, sliced -- lemons, oranges, limes (may use peel only, if preferred)

  • Herbs -- rosemary, thyme, & bay leaves

  • Spices-- whole cinnamon, cloves, nutmeg, allspice (optional), anise (optional); may substitute ground/powdered spices

  • Ginger (fresh or powdered)

  • Extracts--vanilla, almond, mint

  • Pine twigs (or other fragrant twigs)

  • FRAGRANT COMBINATIONS:

  • 1

    . Orange, Cinnamon & Spice. 1 orange, 2 cinnamon sticks (or 2 teaspoons ground cinnamon), ½ tablespoon whole cloves (or ⅛ teaspoon ground cloves), ½ tablespoon whole allspice (or ¼ teaspoon ground allspice), 1 anise star (optional)

  • 2

    . Lemon, Rosemary & Vanilla. 3 sprigs of fresh rosemary, 2 lemons, 1 teaspoon vanilla extract.

  • 3

    . Lime, Thyme, Mint & Vanilla. 3 limes, 3-4 sprigs fresh thyme, ½ teaspoon mint extract, 1 teaspoon vanilla.

  • 4

    . Orange, Ginger, & Almond. 1 orange (or peel from 2 oranges), 1 4" finger of ginger, sliced (or 1 tsp ground ginger), ½ teaspoon almond extract.

  • 5

    . Pine, Bay Leaves, & Nutmeg. Handful of pine twigs or needles, 4 bay leaves, 1 whole nutmeg, outer layer grated into mixture.

  • Scented waters may be refrigerated between uses. Reuse for 2-3 days, or as long as they still have a pleasant fragrance.

Directions

Use a pint (2 cup) jar, container, or pot to combine scent waters. Add ingredients to container, cover with water, and choose from these options: --simmer on stove top, topping off with more water as it evaporates --add heated mixture to a slow cooker, fondue pot, or something similar that will keep mixture heated. Preheat waters to a boil (in microwave or on stove top). As water evaporates, always top it off with HOT water to keep the temperature as high as possible. Higher heat = more fragrance.


Nutrition

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