How To Turn Spent Citrus Peel Into A Bartender's Secret Ingredient - Recipe | don't waste
Oleo saccharum is a citrus syrup used in bartenders, and is obtained by macerating citrus zest with sugar. Although it's easy to make, it has a complex flavor profile that works brilliantly in all kinds of cocktails and even in the kitchen: mix it into a salad dressing, for example, or use it as a glaze for meat or roasted vegetables or to sweeten a citrus pudding. .
The peel of a single citrus fruit is enough for at least two cocktails, but if you want to make a larger quantity, store the used peel in the freezer until that you have enough reserves. Carefully peel the fruit to avoid any white pith (unless you're looking for a bitter flavor profile). Incidentally, you can also do this with other fruit peels, such as pineapple, banana, mango or apple; they don't contain the same level of essential oils, but the sugar will still absorb the moisture and flavor of the fruit.
Traditionally, lemon oleo saccharum is used in punches, but it works in any cocktail you'd like to add a hint of lemony sweetness to, from an old-fashioned to a daiquiri; it also makes a refreshing citrus ade by adding sparkling water; also add vodka for an enriched seltzer water.
Oleo saccharum (AKA citrus peel syrup)Oleo saccharum is Latin for "oil sugar" . By maceration, the sugar extracts the strong and tasty essential oils from the peels of citrus fruits, making a sweet and powerful syrup rich in aromatic terpenes. Oleo saccharum is a tasty alternative to simple sugar syrup often used to sweeten cocktails. Rather than adding sugar, which can be difficult to dissolve in a cold drink, syrups sweeten drinks while maintaining a clean texture.
Serves 2
The skin of at least 1 citrus fruit, weighedThe same weight of unrefined sugar
< p class="dcr-kpil6a">Put the zest and sugar in a jar or bowl. Crush the mixture with a pestle, pestle or rolling pin, to break down the skin and release the essential oils. Cover and leave to macerate for 24 hours, stirring occasionally, then pass through a sieve, extracting as much sweet oil as possible. Store in a clean bottle or jar in the refrigerator and use within one to three weeks for best results.
Oleo saccharum is a citrus syrup used in bartenders, and is obtained by macerating citrus zest with sugar. Although it's easy to make, it has a complex flavor profile that works brilliantly in all kinds of cocktails and even in the kitchen: mix it into a salad dressing, for example, or use it as a glaze for meat or roasted vegetables or to sweeten a citrus pudding. .
The peel of a single citrus fruit is enough for at least two cocktails, but if you want to make a larger quantity, store the used peel in the freezer until that you have enough reserves. Carefully peel the fruit to avoid any white pith (unless you're looking for a bitter flavor profile). Incidentally, you can also do this with other fruit peels, such as pineapple, banana, mango or apple; they don't contain the same level of essential oils, but the sugar will still absorb the moisture and flavor of the fruit.
Traditionally, lemon oleo saccharum is used in punches, but it works in any cocktail you'd like to add a hint of lemony sweetness to, from an old-fashioned to a daiquiri; it also makes a refreshing citrus ade by adding sparkling water; also add vodka for an enriched seltzer water.
Oleo saccharum (AKA citrus peel syrup)Oleo saccharum is Latin for "oil sugar" . By maceration, the sugar extracts the strong and tasty essential oils from the peels of citrus fruits, making a sweet and powerful syrup rich in aromatic terpenes. Oleo saccharum is a tasty alternative to simple sugar syrup often used to sweeten cocktails. Rather than adding sugar, which can be difficult to dissolve in a cold drink, syrups sweeten drinks while maintaining a clean texture.
Serves 2
The skin of at least 1 citrus fruit, weighedThe same weight of unrefined sugar
< p class="dcr-kpil6a">Put the zest and sugar in a jar or bowl. Crush the mixture with a pestle, pestle or rolling pin, to break down the skin and release the essential oils. Cover and leave to macerate for 24 hours, stirring occasionally, then pass through a sieve, extracting as much sweet oil as possible. Store in a clean bottle or jar in the refrigerator and use within one to three weeks for best results.What's Your Reaction?
