Citrus Extract

Flavor Profile

Grapefruit, orange, lemon, and lime...Some flavors just wake you up. Citrus is one of them, that bright, sweet, tart, sunny, instantly uplifting, zesty, vibrant, punchy hit with just enough tartness to make your taste buds sit up and pay attention.

Citrus Extract captures that vibrant, sun-ripened flavor.  A few drops are all it takes to bring bold citrus life to your drinks, baked goods, and kitchen creations. It's the kind of ingredient that makes people ask, "what's in this?"

This clean, natural citrus flavor plays well with everything from prosecco to pound cake.  Tt brings a fresh, bright citrus lift to your baking, your morning coffee, your cocktails, and everything in between.  Versatile enough for everyday use, impressive enough for your best recipes.  It pairs well with other tropical flavors such as coconut and pineapple, as well as with herbs like mint and basil.

Bright, with the flesh of the ruby red grapefruit shining through, it captures the flavor of the fruit at its peak ripeness. It is like a time capsule of a sunny summer day.

Familiar to Persian, Arabic, Indian and Turkish cuisine, Citrus Extract brings the sweet perfume of the citrus groves to a variety of dishes. It is a delicious addition to various sweets including custards, puddings, cakes, cookies, candies and other confections.

Thought to have originated in the Middle East, where orange blossoms are seen as the traditional bridal flower and, therefore, symbolize purity (white, small and delicate). Traditional Middle Eastern cooking calls for orange flower water in both savory and sweet [dessert] foods.

Ever since oranges made their appearance in the Middle East, people have been distilling the petals to produce flavorful and fragrant orange blossom water for food preparation. At the end of the 17th century, Anne Marie Orsini, Duchess of Bracciano and Princess of Nerola, Italy, used the essence of the bitter orange tree blossoms to perfume her baths. Today, the fragrance continues to gain popularity. A cross between a pomelo and a mandarin, the orange was originally cultivated by ancient Southeast Asians and is therefore known in a number of languages as the “Chinese Apple.” Unlike what you might expect, the name orange doesn’t actually refer to the color but, instead, comes from the Sanskrit word for fragrant. After thousands of years, the fruit trees spread to North Africa in the First Century A.D. Later, the Moorish conquest of Spain spread oranges north into Europe. Orange seeds made the trip across the Atlantic with Columbus, quickly spreading throughout the warmer regions of North America, Central and South America as well as the Caribbean.

Lemons originated in Southeast Asia and spread to the Middle East, traveling from Persia to Iraq to Egypt. Although lemon trees were first brought to Europe by the Romans in the First Century A.D. widespread European cultivation of lemons didn’t occur until the 1400s. Lemons were soon introduced to the New World by Christopher Columbus.  Spanish conquistadors and settlers grew to quickly love the fruit, which cemented its status in the Americas. There’s no denying the delicious effect lemon has had on many of the global cuisines where it has been introduced.

Our Citrus Extract can be used in sorbets, sherbets, ice cream, beverages, fillings, and more.  This refreshing, palate cleansing flavor will surely brighten up your day.  Bring a new life to the recipes you love to make.

The citrus extract pairs nicely with vanilla, chocolate, almond, and cream. It is used in Middle Eastern lamb recipes, and is a perfect accompaniment for fruit, madeleines in France, wedding cakes in Mexico, and scones and cocktails, such as the Ramos Gin Fizz, in the U.S.

 Citrus Extract is a sunny and refreshing partner to many flavors including strawberry, vanilla, pineapple and chocolate. Enhance savory dishes such as rice, chicken, pork, and fish with the fresh citrus appeal, as well as a variety of herbs including parsley, rosemary, thyme, ginger, lavender, garlic, and basil.

Our pure Citrus Extract is a fantastic helper ingredient to have on hand for the times you forget to buy fresh citrus.

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Suggestions for Uses

•  A dash of citrus extract can add surprising brightness to Hollandaise sauce or sautéed root vegetables.

• Whisk a few drops into olive oil, garlic, and herbs to create a bright marinade for chicken or fish

• Use it to replace lemon or lime juice in vinaigrettes when you want a strong citrus aroma without the added liquid

• Add a dash to iced teas, lemonade, or use it to rim glasses for margaritas and mixed drinks

• Stir about 1/4 teaspoon per 8 ounces of liquid into simple syrup to flavor coffee, sodas, or water.  It is excellent for instantly brightening up smoothies, homemade lemonades, or fruit-flavored popsicles.  Add a dash to margaritas, mojitos, or mocktails for an extra punch of citrus without needing to slice fresh fruit.

• Stir a small amount into lemon curds, fruit pies, or icebox pie fillings to give the flavor an extra boost

•  Mix 5–7 drops with fruit dip or toss it with a fresh fruit salad for a vivid flavor

• Elevate buttercreams, royal icing, or powdered sugar drizzles by adding 1/4 to 1/2 teaspoon of extract for that classic, zesty tang

•  Add 1 to 2 teaspoons directly to the batter for pound cakes, muffins, or sugar cookies to give them a vibrant citrus aroma

• Enhance the tartness of Key Lime Pie or no-bake lime tortes by adding 1–3 drops of extract

• Elevate a cannoli

• For a Victorian martini, add several drops Citrus Extract to gin and a hint of vermouth.

• Baked ham with a citrus glaze is sure to amaze on any occasion

• Excellent addition to your favorite chicken or steak marinade

• Grilling your corn with a citrus butter

• Add a dash or even a splash to your shrimp or fish preparation and watch them sizzle and sing

• Create a breakthrough beer, seltzer, or cider

• Things like green beans aren't always easy to sell, but adding a dash of our citrus extract can make those green beans sing

• Braised chicken with a kick of our citrus extract takes a normal Sunday dinner and adds a touch of wow

• Whip with butter and honey for a citrus-infused honey butter spread

• Try it in a citrus poppy seed cake for an alternative breakfast treat

• Imagine fluffy, citrus pancakes on a cold winter morning

• Try lemon extract with feta and artichoke for a dip that will improve any occasion

• Flavor all your homemade salsas, sauces, sides, pies, chicken tacos, cheesecake, beer

• Glazed almond and citrus pound cake

• Spiced cider

• Berry wonuts (waffles-donuts) with lemon glaze

• Citrus-rosemary glazed ham

• Carrot cake cupcakes with citrus cream cheese frosting

• Cilantro and citrus vinaigrette

• Citrus glazed donuts

• Citrus buttermilk cake with citrus cream cheese frosting

• Creamsicle cheesecake

• Citrus chicken

• Citrus glazed roasted root vegetables

• Sparkling waters and cocktails

• Matcha green tea cake layered with citrus curd and topped with citrus meringue frosting

• Citrus blueberry Greek yogurt pancakes

• Glazed citrus poppy seed cake

• Citrus poppy seed biscotti

• Pumpkin cheesecake

• It enhances savory preparations such as marinades, vinaigrettes, and sauces. 

• Bake into key lime pie, lime tarts, cheesecakes, glazes, chocolate desserts, shortbread, citrus cake & lemon loaf, citrus bars, muffins, cupcakes & cookies, madeleines, scones

• Pancakes & waffles

• Citrus curd

• Citrus buttercream, pastry cream, icing & glazes

• Iced teas, lemonades, lattes, cold brew, margaritas, mojitos, mimosas, spritzes, sours, sangrias, daiquiris, caipirinhas, and mocktails, sparkling waters, smoothies, & shakes

• Citrus sorbet, popsicles, creamsicles,  & ice cream

• Gummies & hard candy

• Taffy & caramels

• Syrups & dessert sauces

• Incorporate into glazes, salad dressings, or savory sauces for balanced flavor depth.

• This extract makes delectable pink lemonade marshmallows

• Mix into salad dressings for a vibrant, sunny flavor

• Incorporate into savory sauces for pasta, seafood, or grilled dishes

• Add to carrot soup

• Mix 250g Mascarpone, 60g icing sugar, and a tablespoon of Citrus Extract until smooth. Serve a dollop with warm cake or poached fruit

• Citrus and parmesan pasta dressing. Per person: 1tbsp olive oil, ½ onion finely diced, ½ clove garlic, 1 tsp chopped fresh parsley or coriander leaf, 2 tea Citrus Extract, 1 tsp freshly grated Parmesan, sea salt, black pepper. Sweat the onions and garlic in a little of the oil until transparent. Add the rest of the ingredients, mix well, add cooked pasta, toss, and serve.

• Citrus and ginger mayonnaise for a sensational chicken sandwich. Mix 75ml of your favorite mayonnaise with 1 tablespoon of Citrus Extract, 1 teaspoon of ground ginger, and 1 teaspoon of chili flakes. Spread generously on two slices of bread. Add lettuce to cover, cooked chicken, 8 -10 green grapes (halved) or fresh mango sliced finely, and freshly ground black pepper to finish.

• Custards, puddings, cakes, cookies, bars, pies, gelatin, frozen desserts, fillings, frostings, whipped creams, whipped toppings, candies, confections, brownies, cakes

• Dressings, marinades, soups

• Black or green herbal teas, Pimm’s Cup, punch, margaritas, martinis, lemonades, mojitos, Bourbon cocktails, Amaretto sours

• Aromatherapy (add a teaspoon to two cups of water and simmer)

• Fruit pies, sherbets, creams, custards, ice creams, fruit salads, gelatins, sauces, any dish with: strawberry, pineapple, chocolate, kumquats

• Salad dressings, chicken, rice and fish dishes

• Whiskey ciders, ginger fizzes, whiskey sours, hot cocoa, add to chocolate milk, and cranberry juice

• Add a few drops of pure Citrus Extract to Hollandaise sauce, as a flavorful topping for vegetables.

• Stirred into blueberry yogurt

• Citrus Extract is a popular ingredient in biscotti, Italian spice cake, and in Italian ricotta cheese cake. 

• Add a citrus burst to fruit pies, salad dressings, cream and custard desserts. 

• Try citrus extract in frostings and fillings, and as a fruity addition to cocoa or tea.

• Citrus Extract can enhance rice, chicken, chicken a la orange and fish dishes. Bring a citrus touch to marinades for fish or pork. 

• One tsp. extract is equal to one tbsp. liqueur [like Grand Marnier].

• Excellent in any drink with fresh lemon or grapefruit juice, tequila, bitter citrus liqueurs like Campari, or hoppy IPAs.

•  Add a few drops to vinegar-based salad dressings or chicken marinades to balance the oils and add a zippy finish

• Add depth to whiskey sours, cider, hot cocoa, or fizzes by replacing a portion of your liquid flavorings with a tiny drop of extract

• Add to yogurt, oatmeal, or smoothies for a refreshing morning zest

• Elevate fish dishes with its bright notes, enhancing the natural flavors

• Enhance mousses, sorbets, or custards

• Grilled chicken, pork or seafood, or adding to pasta or potatoes when added to a light sauce

• Turn it into an Asian-styled dressing for vegetables, noodle bowls, pork chops, scallop, mushroom or eggplant skewers, potstickers, spring rolls, or stir fries by mixing in a bit of sesame oil, miso paste or peanut butter and honey

• Mix with olive oil and use as a dip for baguette, as a sauce for pasta, or to marinate goat cheese or mozzarella, drizzle over grilled steak or fish, sauté prawns in a bit of it, or toss vegetables in this oil after blanching

• Add zing to store-bought mayo and other sauces

• By combining citrus extract with brown sugar, soy sauce, and garlic, a sweet and sour glaze is created, perfectly complementing the rich flavor of the pork.

• Mojito, margarita, smoothie, ginger ale, green tea, citrus and soda

• Citrus bars, sugar cookies, cupcakes, pound cake, macarons, cheesecake, chiffon cake

• Great for beer or fruit wines. Making a Mexican Citrus Lager clone? This will get you that Citrus Flavor. Making a Citrus Wine just missing a little bit of Lime Flavor? This will boost that flavor.  For brewing start with adding 1 oz of flavoring per 1 gallon of your beer or wine. From there you may add until you are happy with the taste.  If you are bottling, add to the beer when you add the priming sugar.  If you are kegging, add when the beer is poured into the keg.  If you are using with wine, add to bottle-ready wine in the fermenter about 1 week before it is bottled. Make sure to stir gently.

• Greyhound: 1½ oz Gin, 1 ½ oz Fresh grapefruit juice, ½ oz Fresh lime juice, ½ oz Rosemary simple syrup, Few dashes of Citrus Extract.  Put all ingredients into shaker with ice. Shake and strain into coupe glass.  Garnish with rosemary sprig.