Grapefruit Oleo Saccharum
- 1 Ruby Red Grapefruit
- 2 cups white sugar
- 1 Cup boiling water
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.
Pour the sugar on top of the grapefruit zest and stir to cover.
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.
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.
The finished grapefruit oleo saccharum will keep for at least a month if stored in the fridge.
Contributed by Supercall