I often use a few splashes of vinegar with the express purpose of brightening up the dish. This infusion takes the brightness of vinegar and adds even more freshness with lemon, lime, grapefruit, and orange peels. The oils and aromas from the citrus peels lift the whole infusion, making it a perfect topping to drizzle on salads or add to cocktails to provide some sour notes.
The citrus you use will change the flavor profile so mix and match them to your desired taste, or just use what you have on hand. Normally 2 to 4 peeled citrus works great in 1.5 cups of liquid (350 ml).
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Make sure the white wine vinegar is at least room temperature or slightly warmer.
Lightly scrub the outside of the citrus then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Put the zest into the whipping siphon with the white wine vinegar. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for 1 minute longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the vinegar and let sit for at least 5 minutes before using.