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Recipe Summary
prep: 10 mins
total: 4 hrs 10 mins
Yield: Makes 12 ounces
Ingredients
Ingredient Checklist
6 lemons, peels removed in long, thin strips, fruit reserved for another use
1 1/2 cups sugar
Gallery
Recipe Summary
prep: 10 mins
total: 4 hrs 10 mins
Yield: Makes 12 ounces
Gallery
Recipe Summary
prep: 10 mins
total: 4 hrs 10 mins
Yield: Makes 12 ounces
Recipe Summary
prep: 10 mins
total: 4 hrs 10 mins
Yield: Makes 12 ounces
prep: 10 mins
total: 4 hrs 10 mins
prep:
10 mins
total:
4 hrs 10 mins
Yield: Makes 12 ounces
Makes 12 ounces
Ingredients
Ingredients
- 6 lemons, peels removed in long, thin strips, fruit reserved for another use
- 1 1/2 cups sugar
Directions
Combine lemon peels and sugar in a bowl. Using a muddler or the handle end of a thick wooden spoon, press sugar into peels, tossing occasionally, until sugar begins to clump and appear crystal-like. Transfer mixture to a resealable bag, pressing out any air, then seal and let stand at room temperature until sugar has consistency of very wet sand, at least 4 hours. Oleo saccharum can be stored in an airtight container at room temperature up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Oleo Saccharum
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oleo Saccharum
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
