By Emma Laperruque
March 2, 2018
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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

  • 1 cup citrus peels, stripped with a vegetable peeler (I used a mix of orange and lemon)
  • 3/4 cup sugar
  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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