Happy Summer Solstice!
Oleo saccharum is a great way to use citrus peel. Sugar is used to draw the essential oils from the peel. The result is a fragrantly delicious syrup that can be used in alcoholic and non-alcoholic cocktails, raw drinks, smoothies and raw deserts. It is very easy to make.
In this frugal recipe I used lemon peel from organic, untreated lemons but you could use any citrus peel, pineapple peel or even banana peel to make it. The general idea is to use equal parts of peel and sugar. I used measuring cups. You can use kitchen scale if you are not quite sure that the amounts are right.
Most people I know discard the lemon peel after squeezing the juice out of lemons. I learned long time ago to use the lemon zest in my recipes and to preserve the peel in salt, vinegar, alcohol or olive oil. I also love to dehydrate it, grind it and use it as a spice. Oleo saccharum is another way to use the peel.
Ingredients:
- 1 cup of lemon peel from organic, untreated lemons, packed
- 1 cup organic sugarcane sugar
- Place the lemon peel in a jar. If necessary cut the large pieces into smaller chunks.
- Add the sugar and mix well. Use a tamper or a wooden spoon to bruise the peel just a bit.
- Close the jar and leave on the kitchen counter. Allow to macerate for 24 to 36 hours. You may want to shake the jar a few times to make sure that sugar is well distributed.
- Your incredibly aromatic lemon peel syrup is ready to use usually after 24 hours. Open the jar and spoon out the amount you want to use, then close the jar tightly. Add the syrup to your preferred drink or drizzle it generously over raw cake or ice cream. Enjoy in good company!
Tip: Use a vegetable peeler to peel the lemons. You want as little of the white pith as possible. Make small batches and use within a few days because the citrus aroma is quite fragile and dissipates quickly. Also, I don't usually dilute my oleo saccharum, but you could, at this point, add 1/2 cup of warm water to the jar. Mix well. Using a fine mesh sieve over a bowl, pour the contents of the jar out. Press the peel with a spoon to get as much liquid as possible. Transfer the syrup into a glass bottle and close tight. Store in the fridge and use within a week. Now, you want to stay as frugal as possible. Do not discard the syrupy peels. Spread everything evenly on a dehydrator sheet and dehydrate for 6-8 hours. Transfer the candied peel into a jar, close tightly and store in the fridge. Use in raw desserts, as a snack or in baking.
In radiant health, passionately raw - Dominique
Dominique Allmon©2024
"Let the energy of the summer solstice help you to balance, release, recharge.”
- Source unknown, but greatly appreciated
