Buzz
As citrus season comes to an end, I’m feeling a bit down. For weeks, I’ve been indulging in Sumo citrus, savoring every bit of their bright, tangy sweetness before they vanish until next year.
To keep the Sumo magic alive, I’ve been saving their peels. Though not juicy, they’re packed with flavor locked in their cells, ready to be released. A bit of sugar does the trick—it draws out the oils from the peel, which then dissolve the sugar, forming a syrup known as 'oleo saccharum' in the bartending world. You can measure everything precisely (as we covered here), or simply toss it all in a jar, give it a shake, and strain it later. The choice is yours.
Personally, I lean toward the simpler approach.
Collect your citrus peels and use a y-peeler (or cheese slicer) to remove as much of the pith (the white inner layer) as possible. The pith can introduce bitterness to your syrup, so aim to minimize its presence.
The quantity of syrup you make depends on how many peels you gather. For larger batches, freeze your peels until you’ve accumulated what you consider 'enough.' Just a few citrus fruits can yield a couple of tablespoons of syrup, depending on their zest content.
Simply place your peels in a jar and add a spoonful of sugar. Shake the jar to coat the peels thoroughly, ensuring each strip glistens with sugar and a bit extra settles at the bottom. If the peels aren’t fully coated, add more sugar and shake again.
Let the jar sit for several hours or overnight, giving it a gentle shake occasionally. While longer extraction times can draw out bitter flavors, I’ve left lemon peels steeping for days with no issues—the result was still delightful.
Strain the peels from the syrup, and use the aromatic, sweet, and slightly floral liquid to enhance cocktails, tea, or plain seltzer. It’s also perfect for drizzling over desserts like cake, ice cream, or pancakes.
