How to make it
7 steps. Take it one step at a time.
Remove the zest from the oranges
Using a vegetable peeler, remove the zest from the oranges in wide strips, avoiding the white pith. Squeeze the juice from the oranges and set both zest and juice aside.
Place the sugar in a medium saucepan
Place the sugar in a medium saucepan over medium heat. Melt the sugar without stirring, swirling the pan occasionally, until it turns into a deep amber-colored caramel.
Very carefully pour the water
Very carefully pour the water into the caramel. Be cautious as it will steam and sputter. Continue to heat and stir until the caramel has completely dissolved into the water.
Add the orange zest, orange juice, cinnamon stick, cloves, star anise
Add the orange zest, orange juice, cinnamon stick, cloves, star anise, and lemon juice to the saucepan. Bring to a gentle simmer.
15 minSimmer for 15 minutes
Simmer for 15 minutes to infuse the flavors. Remove from heat and let the syrup cool completely to room temperature.
15 minStrain the cooled syrup through a fine-mesh sieve
Strain the cooled syrup through a fine-mesh sieve into a clean glass bottle. Discard the solids. Refrigerate the syrup until cold.
To serve, mix 1 part chinotto syrup
To serve, mix 1 part chinotto syrup with 2 parts chilled sparkling water in a glass with ice. Adjust the ratio to your preferred sweetness and bitterness.
A little kitchen wisdom
Use organic oranges if possible since the zest is a key flavoring agent. The depth of color and bitterness comes from how far you take the caramel; aim for a deep amber without burning it.
