Oleo Saccharum Recipe
A traditional method of pulling out the concentrated flavors of citrus peels for cocktails
Ingredients
- 200 grams Citrus Peels 1 1/2 cups packed
- 150 grams Cane Sugar 2/3 cup
- 30 grams Boiling Water 2 Tbs
- 1 Tbs Everclear or High Proof Vodka optional
Instructions
- Peel the citrus trying to avoid the bitter white part and place the peels into a clean bowl.
- Add the sugar onto the peels and stir to coat them.
- Let the mixture sit covered for at least 6 hours or overnight.
- Strain off the liquid into a bottle to store.
- Leave the peels in their original container (the liquid has been strained off) and pour boiling water over the peels to rinse remaining sugar and oils.
- Strain off liquid again into the same bottle as the first straining.
- Store in the fridge for up to 2 weeks. Add a splash of neutral alcohol to help preserve if you'd like.
Notes
It takes somewhere around 8 medium sized lemons to get the amount of peels needed for this recipe.
Substitute any type of citrus peels into the recipe to make all sorts of delicious Oleo Saccharum.
Measuring citrus peels by volume is tricky which is why the measurements are by weight, but if you don't have a scale make your Oleo with the estimated volume measurements. It'll still be tasty.