Blood-Orange Oleo-Saccharum

By Rosie Schaap

Blood-Orange Oleo-Saccharum
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Rating
4(24)
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Oleo-saccharum (the oil released from citrus peel when mixed with sugar) gives punch a deep, rich foundation. I devised this one for the whiskey-based What-You-Will Punch, but it would also work beautifully with rum punch.

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Ingredients

  • The peels of 4 lemons, with as much pith removed as possible (Juice the lemons after peeling; reserve juice for the punch.)
  • The peels of 6 blood oranges, with as much pith removed as possible (Juice the oranges after peeling; reserve juice for the punch.)
  • ½cup granulated sugar
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Muddle the peels and sugar together in a bowl. Let the mixture rest overnight, covered, at room temperature.

  2. Step 2

    Strain the oil into an airtight container, pressing on the peels to extract as much liquid as possible; the oil produced is the oleo-saccharum. Seal the container, and refrigerate the oil until ready to use. Discard the peels.

Ratings

4 out of 5
24 user ratings
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Comments

Perry Brown

Do you really have to dispose of the peels? It seems that you could swish them in some of the booze that you are going to add to your punch and extract even more of the oily, sugary goodness from them before disposal.

Cam

I followed the instructions, mostly. I used more sugar since the some of the peels weren't covered initially. Maybe i didn't need to do that, so we'll see for next time. After decanting the roughly 1/8 cup of oleo-saccarum, I juiced the peeled lemons and added the juice to the candied peels. It is the concentrate for a more grown up, slightly bitter lemonade.

Cecilia

I was wondering the same thing.

Barrie

How much oleo-saccharum is produced by this recipe?

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