Oleo Saccharum Recipe
Oleo Saccharum, a centuries-old technique, offers a delightful way to extract the vibrant flavors of citrus fruits. By combining the peels with sugar, the oils are drawn out, creating a fragrant syrup that elevates any dish or drink. Whether used in cocktails, desserts, or savory dishes, Oleo Saccharum adds a burst of citrus essence, making it a versatile and essential element in your culinary repertoire.
Equipment
- Vegetable peeler
- Cutting Board
- Mixing bowl
- Muddler or Spoon
- Plastic Wrap
- Fine-Mesh Sieve or Cheesecloth
- Jar or Bottle
Ingredients
- 200 grams Citrus Peels
- 150 grams Cane Sugar
- 30 grams Boiling Water
- 1 Tbs Everclear or High Proof Vodka - optional
Instructions
- Put the peels of the citrus fruits into a clean bowl. When you peel them, try to avoid the bitter white part.
- Sprinkle the sugar over the peels and mix them around to cover them.
- Cover the bowl and leave the mixture there for at least six hours or overnight.
- Pour the juice through a strainer into a bottle to save it.
- Pour hot water over the peels to get rid of any sugar or oils that are still on them. Leave the peels in their original container.
- Again, strain the juice into the same bottle as the first time. It will last up to two weeks in the fridge. You can add a splash of neutral alcohol to help it last longer if you want to.
- Now, serve and enjoy your Oleo Saccharum Recipe!
Notes
- The peels for this dish come from about 8 medium-sized lemons.
- Any kind of orange peel can be used in the recipe to make different kinds of tasty Oleo Saccharum.
- Because it's hard to measure citrus peels by volume, the measurements are based on weight.
- If you don't have a scale, you can use the suggested volume measurements to make your Oleo. It tastes good still.