Grapefruit Oleo Saccharum



  • 1 Ruby Red Grapefruit
  • 2 cups white sugar
  • 1 Cup boiling water


Step one

Peel the zest from the grapefruit in wide, fat swaths using a vegetable peeler (or Y-peeler if you have one), leaving the white pith behind. Place the peels in a large mixing bowl.

Step two

Pour the sugar on top of the grapefruit zest and stir to cover.

Step three

Cover the bowl in plastic wrap and let the mixture sit for at least 3 hours in the refrigerator. The longer the peels steep, the more the flavor will intensify. A 24-hour steep time is optimum.

Step four

After steeping, add the boiling water to the bowl and stir until the sugar completely dissolves. Strain the syrup through a fine sieve while hot to remove the peels. Bottle.

Step five

The finished grapefruit oleo saccharum will keep for at least a month if stored in the fridge.

Contributed by Supercall

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