Oleo Saccharum Calculator

Oleo Saccharum (Latin for "oil sugar") has been around for hundreds of years and is a relatively easy way of extracting even more flavour from certain fruits.

Using a pestle or other muddling tool accelerates the oil extraction, as the abrasion of the sugar on the peel helps to break open the plant cells so the sugar can draw out the precious flavour compounds and oils.

Make sure you get unwaxed fruits.

Method

Peel your fruit (make sure to get as little of the white pith as possible) and cut into small pieces. Alternatively, use a microplane or zester.

Weigh the peel carefully and use the above tool to get the weights for the sugar. Add the peel and sugar to a large jar and muddle thoroughly. Seal and leave the jar to stand at room temperature for at least 4 hours and up to 24 hours.

Filter well, pour into a sterilised bottle and keep the oleo saccharum in a fridge. It should keep for a week.

Adding a small amount of alcohol - around 20% of the final volume (vodka will work fine) will extend the shelf life considerably.

The calculator only has lemon, lime and orange, but it can work on any juicy fruits like mandarin, blood oranges, grapefruit, watermelon*, cucumber*, raspberries*, blackcurrants*, grapes*, strawberries*, bananas*, plums* and pineapple*. It doesn't work well for 'dry' fruits like apples or pears.

* you can use this method on the flesh of the fruits as well.