Ted Cavanaugh
There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.
Recipe information
Yield
Makes about ½ cup
Ingredients
4
lemons
8
clementines or 4 oranges
½
cup sugar
Preparation
Step 1
Remove zest from lemons and clementines in wide strips with a vegetable peeler, leaving white pith behind. Toss with sugar in a medium bowl, cover, and let sit at least 3 hours and up to 1 day (flavor will intensify with time).
Step 2
Strain into an airtight container, pressing on solids to extract as much oil as possible; discard zest. Cover oil and chill.
Step 3
Do Ahead: Oil can be made 1 week ahead. Keep chilled.