A traditional citrus syrup made from the essential oils of citrus fruit peels. The perfect base for punch cocktails and a great way to add citrus notes to drinks.
Course Syrup
Cuisine British
Keyword lemon, orange, syrup
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Rest 12 hourshours
Calories 34kcal
Cost $3
Ingredients
1 ½cupsLemon and blood orange peels
⅔cupsCaster sugar
2tbspBoiling water
1tbspVodka(optional)
Instructions
Peel your lemons and blood oranges. Make sure to remove as much of the white pith as possible.
Add all peels into a bowl and cover them with caster sugar. Gently mix peels and sugar to maximize contact between them.
1 ½ cups Lemon and blood orange peels, ⅔ cups Caster sugar
Let the mix sit overnight to extract as many oils as possible.
The next day, strain the liquid from the bowl into a sterilized bottle.
Add boiling water to the leftover peels and sugar mix. Rinse and strain again in the storage bottle.
2 tbsp Boiling water
The fresh Oleo Saccharum will last up to two weeks in the fridge. If you want it to last longer, add a bit of Vodka to it, as the alcohol is preserving.