About the Recipe
Oleo saccharum is a unique and versatile ingredient known for its intense citrusy, sweet, and aromatic flavor profile. It is created by extracting the concentrated essential oils from the peels of citrus fruits such as lemon, orange, or grapefruit. This process involves macerating the peels with sugar, which draws out the oils and results in a rich, syrupy liquid. The resulting oleo saccharum is characterized by its bright, complex notes and a pleasant bitterness derived from the oils, which sets it apart from plain juice or syrup. This potent ingredient is highly valued in the culinary world for its ability to enhance the flavor of various dishes and beverages. It is particularly renowned as a key component in classic punches and cocktails, where it adds significant depth and fragrance, elevating the overall drinking experience. The use of oleo saccharum allows for a more nuanced and sophisticated flavor that is difficult to achieve with other citrus-based ingredients, making it a favorite among mixologists and chefs alike.
Ingredients
Peels of 4-6 organic, unwaxed oranges (organic is recommended since you are using the peels)
Granulated sugar (1 cup of sugar per 5-7 oranges)
Preparation
Carefully peel the oranges, trying to avoid as much of the white, bitter pith as possible. Reserve the juiced oranges for another use.
Place the orange peels in a bowl or glass jar and sprinkle the sugar over them.
Gently muddle the sugar into the peels to help break the oil glands and start the extraction process. Alternatively, if using a jar, you can seal it and shake well.
Cover the bowl with plastic wrap or seal the jar and let it sit at room temperature for at least 4 hours, and ideally 12 to 24 hours. The mixture should become a rich, glossy, orange-scented syrup.
Strain the resulting syrup to remove the peels, pressing gently to extract as much liquid as possible. Store the finished oleo saccharum in a sealed glass container in the refrigerator. It should last for a few days to a week.
Notes
