cinnamonshops

ok, i started infusing yesterday! the process of attempting to separate pith and peel was pretty arduous -- basically the whole inside of a buddha's hand is solid pith? or at any rate, something white and inedible and pith-like, no actual fruit or juice. so i wasn't able to pare all of it away from the peel, but hopefully it will turn out alright. i used maybe 4/5 of a bottle of vodka, figuring that the citron _is_ pretty intense, as beans suggested. but in fact, i only managed to get the citron because i was in new york (my hometown) last week, but here in montreal (where i live) i don't think i'm going to be able to find any more if it turns out my infusion is too weak. yikes. anyway, the infusion already seems to have a pretty strong fragrance and is taking on the citron's yellow color. is there a standard length of time one generally infuses for, just as a sort of reference point? & thanks again for everyone's help! molly

thanks for all the great advice, everyone! i guess i was just thinking that it would be tricky to actually peel this particular type of citron, since it's so full of little wrinkles and grooves and whatnot. which is why i was wondering if it might be easier to cut it up and sort of pare away the pith from the inside. so maybe robert's suggestion is the best in this case. huh. i'm also wondering what a good amount of vodka would be, if i'm just using this one citron (which weighs about 3/4 lb, if that helps). would it be enough to infuse a whole bottle, or should i start with less? thanks again! molly

hi everyone, i'm new here & i have kind of a specific question about the whole vodka infusing thing: a few days ago i bought a buddha's hand citron with the intention of infusing it. so. it's a weird fruit & i don't know too much about it, but i take it that there isn't much by way of actual fruit/flesh inside. so my question is, does anyone have an opinion about the best way to go about infusing it? in other words, would it make any sense to just leave it whole? or would i be better off cutting it up and scraping out whatever little fruit (and pith) it might have? any ideas? thanks in advance! molly ps: here's a link to a little information about the citron, and a picture: http://www.daleysfruit.com.au/fruit%20pages/citron.htm