Fruit

Oleo-Saccharum

March  2, 2018
Photo by Julia Gartland
Author Notes

Citrus peels plus sugar equals magic—who knew? When you mash the two together and let that marinate for awhile, the citrus peels’ bright, fragrant oils emerge. This syrup is classically used for cocktails, but it’s just as welcome in tall glasses of seltzer or olive oil vinaigrettes, even drizzled over ice cream. Find organic citrus, if you can, and scrub well before using. —Emma Laperruque

  • Makes scant 1/2 cup
Ingredients
  • 1 cup citrus peels, stripped with a vegetable peeler (I used a mix of orange and lemon)
  • 3/4 cup sugar
In This Recipe
Directions
  1. Combine the citrus peels and sugar in a sturdy bowl or measuring cup or container. Mash with a muddler or spoon really well—pretend you’re angry at the Oleo-Saccharum (maybe you are!).
  2. Let it do its thing for at least 5 hours and up to 24 hours. Feel free to mix and mash every so often, if you’re passing it by.
  3. Strain out the citrus peels (really press on them in the sieve, to extract all that good oil) and store the oil in the fridge for up to a couple weeks.

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Review
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.