Mandarin Oleo Saccharum

Ingredients

200 g

Mandarine Napoleon Grande Cuvée
400 g

Caster Sugar
6.67 oz

Water

Instructions

Toss the mandarin peels with the caster sugar, ensuring they are well coated. Leave to macerate for 12 hours until the oils have been drawn out and the sugar has dissolved into a thick syrup. Add the water and stir to fully dissolve any remaining sugar. Strain out the peels and store the oleo saccharum refrigerated until needed.

About

A fragrant, citrus-forward oleo saccharum made from mandarin peels slow-macerated in sugar, then loosened with water.

Save this recipe

Download Bitters to save recipes and create your own collections.