- 1
Ingredients
- Peel from two blood oranges
- Peel of one lemon
- 3 oz sugar
Preparation
Step 1
Aside from being a fantastic way to use up citrus peel that might otherwise go to waste and extract every last drop of goodness from your favorite winter citrus, it also makes a damn fine cocktail ingredient. The technique isn’t new: Bartenders have been using oleo saccharum since the early 19th Century to add aroma and flavor to drinks. It can be used as a sweetener in single-serving cocktails and in non-alcoholic drinks like iced tea, and it makes a lovely syrup for pancakes and ice cream.
To make:
Using a vegetable peeler or similar tool, peel the entire surfaces of the blood oranges and lemons into a bowl. Add the sugar and muddle, ensuring that the sugar is worked into the peels well. Let stand for 4 to 6 hours. Push the peels away to the sides of the bowl, allowing the oils to gather in the center. Remove the peels and transfer the oleo saccharum into a sealed container. Chill before using.
Oleo Saccharum Sour Mix
Using a vegetable peeler or similar tool, peel the entire surfaces of the grapefruit and lemon into a bowl. Add the sugar and muddle, ensuring that the sugar is worked into the peels well. Let stand for 4 to 6 hours. Push the peels away to the sides of the bowl, allowing the oils to gather in the center. Remove the peels and transfer the oleo saccharum into a jar. Add the lemon juice, seal and shake until fully combined. Chill before using.
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