Courtesy of Sharone Hakman www.sharonehakman.com

Makes about 24 ounces/750 ml

INGREDIENTS

INSTRUCTIONS

Fill and preheat the water oven to 165F/74C.

With a sharp vegetable peeler, remove strips of zest from the lemon, lime, and orange.

Put the zest and all remaining ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and slowly submerge to remove most of the air from the pouch and zip it closed.

Submerge the pouch in the water oven and cook for 30-45 minutes. (The longer you leave it, the more the flavors will intensify.)

Remove the pouch from the water bath and quick chill it, submerged in an ice bath (half ice/half water) for 15 to 20 minutes.

Strain the infusion through a fine mesh sieve and discard the solids.

Pour the infusion into a clean bottle (the tequila bottle works well), recap tightly, and store in the refrigerator until serving.