Orange oleo saccharum is a classic citrus syrup made by extracting the fragrant essential oils from orange peels using sugar. The result is a rich, intensely flavored syrup that captures the bright aroma of fresh oranges and adds depth to cocktails, mocktails, desserts, and dressings. This traditional ingredient dates back centuries and remains a favorite for creating vibrant citrus flavor without relying solely on juice.
Prep Time
15 minutes
Resting Time
4 to 24 hours
Yield
About 1 cup
Peels from 5 to 7 organic, unwaxed oranges
1 cup granulated sugar
Step 1: Prepare the Orange Peels
Wash and dry the oranges thoroughly. Using a vegetable peeler or sharp knife, carefully remove the outer orange peel, avoiding as much of the white pith as possible. The pith can add bitterness to the finished syrup.
Reserve the peeled oranges for juicing, snacking, or other recipes.
Step 2: Combine the Sugar and Peels
Place the orange peels in a large glass jar or mixing bowl. Sprinkle the granulated sugar evenly over the peels.
Using a muddler or the back of a wooden spoon, gently press the sugar into the peels. This helps rupture the tiny oil glands in the citrus skin and begins the extraction process.
If using a jar, seal it tightly and shake vigorously to coat the peels with sugar.
Step 3: Allow the Oils to Extract
Cover the bowl with plastic wrap or keep the jar sealed. Let the mixture rest at room temperature for at least 4 hours. For the most flavorful and aromatic results, allow it to sit for 12 to 24 hours.
As it rests, the sugar will draw out the natural oils from the orange peels, creating a glossy, golden-orange syrup.
Step 4: Strain the Syrup
Once the syrup has formed, strain the mixture through a fine-mesh sieve into a clean container. Press the peels gently to extract as much flavorful liquid as possible without forcing any solids through the strainer.
Discard the peels or save them for composting.
Step 5: Store
Transfer the orange oleo saccharum to a clean glass jar or airtight container. Store it in the refrigerator for up to one week.
Ways to Use Orange Oleo Saccharum
Cocktails and Punches
Orange oleo saccharum is a traditional ingredient in historic punches and adds remarkable citrus complexity to cocktails. Stir it into an Old Fashioned, whiskey sour, spritz, or creamsicle-inspired cocktail for an extra layer of orange flavor.
Non-Alcoholic Beverages
Add a spoonful to iced tea, sparkling water, lemonade, or homemade sodas. It provides a bright citrus sweetness and a wonderful orange aroma.
Desserts
Drizzle the syrup over pancakes, waffles, ice cream, pound cake, cheesecake, or fresh fruit. It can also be brushed onto cakes to add moisture and flavor.
Salad Dressings and Marinades
Whisk orange oleo saccharum into olive oil, vinegar, and seasonings to create a flavorful citrus vinaigrette. It also works beautifully in marinades for chicken, seafood, and roasted vegetables.
Use organic, unwaxed oranges whenever possible since the peels are the star ingredient.
Avoid including too much white pith, which can make the syrup bitter.
For additional complexity, combine orange peels with lemon, lime, or grapefruit peels.
The longer the peels rest with the sugar, the more concentrated the citrus oils and flavor will become.
If the syrup begins to crystallize after refrigeration, allow it to sit at room temperature for a few minutes and stir before using.
