A sweet dividend of grapefruit is oleo-saccharum, a fragrant syrup infused with the zest’s essential oils. It’s used in cocktails like the Verano and is delicious drizzled onto pancakes. Peel zest from 8 grapefruit and combine with 1 cup sugar in a resealable plastic bag. Press out air and seal. Rub zest and sugar together to release oils. Leave at room temperature until sugar dissolves, about 6 hours. Strain, pressing on zest. Makes ⅓ cup.
How to Make Oleo-Saccharum for Cocktails and Baking