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Oleo Saccharum

British
Drinks / 18 August 2019
Oleo Saccharum
Taste Score: %87

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<a href="https://www.petitegourmets.com/recipes/oleo-saccharum"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Oleo Saccharum</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-one-glass-of-alcohol-and-lemon-slices-on-1577625399.jpg" alt="Oleo Saccharum" /><p style="padding: 6px 0 12px;">Remove zest from lemons and orange in wide strips with a vegetable peeler, leaving white pith behind. Toss with sugar in a medium bowl, cover, and let sit at least 3 hours and up to 1 day (flavor will intensify with time). Strain into an airtight container, pressing on solids to extract as much oil as... - <strong>Show More</strong></p></a>
Difficulty Easy
Servings 4 people

Ingredients

Directions

  1. Remove zest from lemons and orange in wide strips with a vegetable peeler, leaving white pith behind. Toss with sugar in a medium bowl, cover, and let sit at least 3 hours and up to 1 day (flavor will intensify with time).
  2. Strain into an airtight container, pressing on solids to extract as much oil as possible; discard zest. Cover oil and chill.

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