Oleo Saccharum
Directions
- 1Remove as much of the white pith as you can with a peeler, or by cutting away along the peel.
- 2Remove as much of the white pith as you can with a peeler, or by cutting away along the peel.
- 3Remove as much of the white pith as you can with a peeler, or by cutting away along the peel.
- 4Combine peels in a bowl with an equal amount of sugar by weight.
- 5Combine peels in a bowl with an equal amount of sugar by weight.
- 6Combine peels in a bowl with an equal amount of sugar by weight.
- 7Massage the sugar into the peels until you feel them release their oils.
- 8Massage the sugar into the peels until you feel them release their oils.
- 9Massage the sugar into the peels until you feel them release their oils.
- 10Let it sit for an hour, or ideally, a whole day.
- 11Let it sit for an hour, or ideally, a whole day.
- 12Let it sit for an hour, or ideally, a whole day.
- 13Strain the mixture to get a syrup.
- 14Strain the mixture to get a syrup.
- 15Strain the mixture to get a syrup.
- 16Use the syrup in cocktails or mocktails, ice cream, or as a drizzle onto cheese and crackers.
- 17Use the syrup in cocktails or mocktails, ice cream, or as a drizzle onto cheese and crackers.
- 18Use the syrup in cocktails or mocktails, ice cream, or as a drizzle onto cheese and crackers.
- 19Chop up the peels and toss with olives.
- 20Chop up the peels and toss with olives.
- 21Chop up the peels and toss with olives.
Ingredients
- 1 cup orange peels
- 1 cup orange peels
- 1 cup orange peels
- 1 cup sugar
- 1 cup sugar
- 1 cup sugar
Equipment
knifepeelerbowlcontainerstrainerspoon