How to Make Oleo-Saccharum for Cocktails and Baking

By Farideh Sadeghin

Published on March 27, 2014

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.

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