Oleo Saccharum
Oleo Saccharum
Ingredients
- as needed citrus peels, from lemons, oranges, or grapefruits
- as needed granulated sugar
Instructions
- 1
Using a vegetable peeler or a sharp knife, carefully peel the citrus. Aim to remove only the colorful zest, minimizing the amount of white pith, which can impart a bitter flavor.
⏱️ 5 min
- 2
Place a layer of the prepared citrus peels at the bottom of a clean jar.
⏱️ 1 min
- 3
Generously cover the layer of peels with granulated sugar. Ensure the peels are completely submerged in sugar. If any citrus starts to poke out, add more sugar.
⏱️ 1 min
- 4
Use a spoon to gently mix the peels and sugar together, ensuring all the peels are well coated with sugar.
⏱️ 1 min
- 5
Continue adding alternating layers of citrus peels and sugar, mixing after each addition, until the jar is filled.
⏱️ 5 min
- 6
If the citrus peels begin to rise above the sugar, add more sugar to cover them completely. Optionally, place a glass fermenting weight on top to keep the peels submerged under the sugar. Seal the jar with a lid.
⏱️ 2 min
- 7
Allow the mixture to infuse at room temperature. While some recipes suggest infusing for a day, for a deeper color and more intense flavor, it is recommended to let it infuse for a few weeks (up to 14 days). During this time, the sugar will extract the essential oils from the citrus, forming a rich liquid.
⏱️ 10080 min
- 8
After the infusion period, carefully separate the liquid Oleo Saccharum from the solid citrus peels. You can do this by pouring the contents through a fine-mesh sieve or by carefully spooning out the liquid.
⏱️ 3 min
- 9
Transfer the resulting Oleo Saccharum liquid into a clean, airtight bottle for storage. Store in the refrigerator.
⏱️ 1 min
- 10
For a zero-waste tip, dehydrate the leftover citrus peels until completely dry. Once dry, blend them into a fine powder. This citrus powder can be used as a flavorful cocktail sugar or as an aromatic ingredient in other dishes.
Kitchen Tools
Oleo Saccharum
- as needed citrus peels, from lemons, oranges, or grapefruits
- as needed granulated sugar
Instructions
- 1
Using a vegetable peeler or a sharp knife, carefully peel the citrus. Aim to remove only the colorful zest, minimizing the amount of white pith, which can impart a bitter flavor.
⏱️ 5 min - 2
Place a layer of the prepared citrus peels at the bottom of a clean jar.
⏱️ 1 min - 3
Generously cover the layer of peels with granulated sugar. Ensure the peels are completely submerged in sugar. If any citrus starts to poke out, add more sugar.
⏱️ 1 min - 4
Use a spoon to gently mix the peels and sugar together, ensuring all the peels are well coated with sugar.
⏱️ 1 min - 5
Continue adding alternating layers of citrus peels and sugar, mixing after each addition, until the jar is filled.
⏱️ 5 min - 6
If the citrus peels begin to rise above the sugar, add more sugar to cover them completely. Optionally, place a glass fermenting weight on top to keep the peels submerged under the sugar. Seal the jar with a lid.
⏱️ 2 min - 7
Allow the mixture to infuse at room temperature. While some recipes suggest infusing for a day, for a deeper color and more intense flavor, it is recommended to let it infuse for a few weeks (up to 14 days). During this time, the sugar will extract the essential oils from the citrus, forming a rich liquid.
⏱️ 10080 min - 8
After the infusion period, carefully separate the liquid Oleo Saccharum from the solid citrus peels. You can do this by pouring the contents through a fine-mesh sieve or by carefully spooning out the liquid.
⏱️ 3 min - 9
Transfer the resulting Oleo Saccharum liquid into a clean, airtight bottle for storage. Store in the refrigerator.
⏱️ 1 min - 10
For a zero-waste tip, dehydrate the leftover citrus peels until completely dry. Once dry, blend them into a fine powder. This citrus powder can be used as a flavorful cocktail sugar or as an aromatic ingredient in other dishes.