Grapefruit Oleo Saccharum

Bahan-bahan

Supplies:

3 Pink Grapefruit

A lemon or two (optional)

Sugar

Peeler

Kitchen scale

Carefully peel your fruit and add to a bowl on a kitchen scale. I like adding some lemon peels to my Grapefruit Oleo, but you do you. Be careful not to get too much of the white, bitter pith beneath the skin. This batch came to about 200 grams of peels for me. Then weigh out an equal amount of sugar, and cover the peels. Stir until the peels are thoroughly coated in the sugar. Cover and let macerate over night (no need to refrigerate at this stage). In the morning, strain through a mesh strainer to remove the peels and add 1-2 ounces of boiling water to dissolve any sugar that is still solid. Gently muddle, or press the peels with a spoon to extract as much liquid as possible.

Petunjuk

Pour into a glass bottle and store in the fridge. Best enjoyed within a week or two for optimum citrus flavor.