Oleo Saccharum (Citrus Syrup)
Oleo Saccharum (Citrus Syrup)
Ingredients
- 2 cups leftover citrus peels and pieces, such as orange, lemon, lime, and grapefruit
- 1 cup white granulated sugar, or as needed to cover citrus
Instructions
- 1
Gather your leftover citrus peels and pieces. A variety of citrus like orange, lemon, lime, and grapefruit will yield a complex and delicious syrup. Ensure the citrus is clean and free from any stickers or blemishes.
⏱️ 2 min
- 2
Place the prepared citrus peels and pieces into a clean, dry glass jar. Fill the jar to approximately half of its capacity with the citrus.
⏱️ 3 min
- 3
Pour white granulated sugar over the citrus in the jar. Make sure the citrus is completely covered by the sugar. You may need more or less sugar depending on the volume of citrus used. The sugar acts as a desiccant, drawing out the moisture and oils.
⏱️ 2 min
- 4
Securely place a lid on the jar. Give the jar a good shake to help mix the citrus and sugar. Repeat this shaking process daily to ensure even extraction and prevent the sugar from clumping.
⏱️ 1 min
- 5
Allow the mixture to sit at room temperature for at least 3 to 7 days, or until a thick, golden syrup has accumulated at the bottom of the jar. The sugar will naturally draw out the juices, oils, and flavors from the citrus. You will notice the citrus pieces appearing shriveled as the process progresses.
⏱️ 168 min
- 6
Once the syrup has formed to your desired consistency, strain it into a clean container to separate the liquid oleo saccharum from the spent citrus solids. A fine-mesh sieve or cheesecloth can be used for this step.
⏱️ 2 min
- 7
Your homemade oleo saccharum is now ready to be used! Store it in an airtight container in the refrigerator for up to 2-3 weeks.
Kitchen Tools
Oleo Saccharum (Citrus Syrup)
- 2 cups leftover citrus peels and pieces, such as orange, lemon, lime, and grapefruit
- 1 cup white granulated sugar, or as needed to cover citrus
Instructions
- 1
Gather your leftover citrus peels and pieces. A variety of citrus like orange, lemon, lime, and grapefruit will yield a complex and delicious syrup. Ensure the citrus is clean and free from any stickers or blemishes.
⏱️ 2 min - 2
Place the prepared citrus peels and pieces into a clean, dry glass jar. Fill the jar to approximately half of its capacity with the citrus.
⏱️ 3 min - 3
Pour white granulated sugar over the citrus in the jar. Make sure the citrus is completely covered by the sugar. You may need more or less sugar depending on the volume of citrus used. The sugar acts as a desiccant, drawing out the moisture and oils.
⏱️ 2 min - 4
Securely place a lid on the jar. Give the jar a good shake to help mix the citrus and sugar. Repeat this shaking process daily to ensure even extraction and prevent the sugar from clumping.
⏱️ 1 min - 5
Allow the mixture to sit at room temperature for at least 3 to 7 days, or until a thick, golden syrup has accumulated at the bottom of the jar. The sugar will naturally draw out the juices, oils, and flavors from the citrus. You will notice the citrus pieces appearing shriveled as the process progresses.
⏱️ 168 min - 6
Once the syrup has formed to your desired consistency, strain it into a clean container to separate the liquid oleo saccharum from the spent citrus solids. A fine-mesh sieve or cheesecloth can be used for this step.
⏱️ 2 min - 7
Your homemade oleo saccharum is now ready to be used! Store it in an airtight container in the refrigerator for up to 2-3 weeks.