This process is absolutely worth it when making a punch. Great video!

That moment you left work early due to sickness and then decide to make oleo saccharum at 1:00 AM to hopefully make clarified milk next week.

Orange oleo saccharum makes a great Old Fashioned.

Tequila sunrise and traffic light should be on here! Thanks for the videos. They make me feel old 😂

I finally went through the work of making it. Quite delicious! It is like the sweet lemon equivalent of demi-glace for beef. But also wondering if the right limoncello could serve as a substitute in punches. That will be my next experiment.

Nice video man, appreciate the tips (and the rinds)! Lol

Muddle the peels of 6 lemons with about a cup of sugar. Let it extract for 2-12 hours. Dissolve in 5 cups of water and strain out the peels. Combine with the juice from those 6 lemons for the best lemonade you've ever tasted.

New concept for me and I’m very intrigued by your description of the flavor. I hope you make a drink with this soon :)

@TheEducatedBarfly

5 жыл бұрын

Kevin Fager there will be one right after Xmas!

Do you have a list of cocktails that call for Oleo Saccharum? I checked your website, and I don't see any listed.

Nice

The glow up

Hah just made a rye whiskey Cadet Punch today with oleo saccharum. 750ml rye, 750ml water, 1 cup sugar, 4 lemons peeled, 12 shakes of angostura. I added some lillet blanc and pernod and cloves but you can leave it as the base and reduced the sugar to 3/4 cup. Also, I use a potato masher

A lazy approach is to add the peels to an equal volume by weight of sugar in a ziplock bag. Let that set overnight. The next day you strain out the peels and bottle the syrup. No muddling required. Use the same process with the outer peel and the core of a fresh pineapple and the same volume by weight of brown sugar. Let that macerate overnight in a sealed ziplock and the next morning you’ll have this thick rich brown viscous pineapple syrup.

@TheEducatedBarfly

5 жыл бұрын

Jim Fererro I let these peels set for at least three hours anyway but preferably overnight. It’s true that the sugar will pull the moisture from the peels regardless of muddling, having tried it every single way you can do this though, I’m convinced that muddling makes a more aromatic oleo saccherum. Also I like to do it in the vessel you’re going to build your punch so as not to lose any of the resulting syrup

@potflower4136

5 жыл бұрын

According to Morgenthaler, sealing the peel and sugar under vacuum is a good way to speed up the process. It might even make for a more concentrated syrup, what with the hygroscopic properties of the sugar being aided by the vacuum in pulling out the oil from the peels.

@TheEducatedBarfly

5 жыл бұрын

Pot Flower yeah he’s right. It does speed up the process.

Can I store it in a pet bottle or just a glass container? and which validity ???

For cordials....is there a huge difference between letting the muddled sugar/peels sit over night VERSUS simmering them in hot sugar water? Ive seen cordial recipes have different processes. I'm assuming the hot water extracts the essential oils the same way an overnight sit does. But also that would dilute it with water, right? Let me know your thoughts haha.

@DeperiviAnimae

2 жыл бұрын

The problem I see right away with boiling is that essential oils are highly evaporative, the cold method I feel would preserve much more of the flavour. ( just my personal assumption as I’ve not yet tried either way)

4:45 Will do! 4:48 Shit, should've said so earlier. Now I'm fired.

@TheEducatedBarfly

5 жыл бұрын

HAHA!

Could u make a video of cocktails using this "syrup"? I find it extremely interesting but I think it will just sit in my fridge till it goes bad :/

@XsjadosRoom

3 жыл бұрын

Try making an old fashioned with it instead of normal sugar. It really enhances the citrus notes and if u mix the oleo with fresh lemon juice in the right ratio, you have a perfekt base for all sours or lemonades. Really enhances the flavor and dimension of your cocktails. Now imagine the same with all kinds of Citrus fruits, like a grapefruit „sherbet“ for a paloma. This is next level stuff

@The1DUIGuy

3 жыл бұрын

Serves as the base for the best lemonade you will ever make. It will not go to waste. 😋

Can we get a Cherry Bounce episode?

Can I do this with honey?

I've seen some cocktail channels use a paring knife to scrape some of the pith off the inside of the peels. Is this recommended, or would it cause oil to become expressed and lost?

@TheEducatedBarfly

2 жыл бұрын

You’ll definitely express oils while doing that. I wouldn’t worry about the pith so much people make a much bigger deal than it actually is

So I made this and got very little yield. Most other recipes I'm encountering call for something like 1.5-2 oz of sugar per lemon. Is the 2 T per lemon or total?

@DiegoMontesMunoz

Жыл бұрын

In my experience I don’t measure tablespoons I just pour enough sugar to make sure all of the peels are coated.

Ziplock bag and a rolling pin will save a lot of time at home, or vacuum sealer if you have it

@TheEducatedBarfly

5 жыл бұрын

But it doesn't look as nice :) But I think you'll loose a lot of oils in the plastic bag, or do you pour the liquor into the zip lock bag to mix?

@kyrylobutenko

5 жыл бұрын

@@TheEducatedBarfly it's a food grade plastic which makes the same yield as a glass bowl. If we talking about vacuum, hands down it's way more productive and time saving rather than muddling

@forunlawfulcar-nalknowledg1081

5 жыл бұрын

I use the gallon bag method. Works great.

Is it necessary to remove the wax from the lemons before doing it ?

@TheEducatedBarfly

5 жыл бұрын

Patrice Hurtubise yeah I’d say so

Can the peels save in the fridge or freezer for some period of time if using 1 lemon a day or a smaller quantity until you have enough saved up?

@TheEducatedBarfly

3 жыл бұрын

No the peels will dry out and the oil would be gone unfortunately

@TulseParsons

3 жыл бұрын

@@TheEducatedBarfly Got it. Thanks for the reply.

@bobwestbrook7522

2 жыл бұрын

I made lemon and orange oleo saccharum recently and candied the left over peel. I made sure to remove all the pith and spread the peel strips on a rack. Dried then in a 200 degree oven until they crisped up. They’re great sweet snacks and are a nice cocktail garnish.

can we talk about the advantages of using a serrated peeler vs straight peeler? also....probably don't use glass to muddle in like this?

@TheEducatedBarfly

5 жыл бұрын

um. I'm using a pyrex bowl LOL. Totally safe for the muddling.

@Hellofreak

5 жыл бұрын

@@TheEducatedBarfly sometimes cheap glass breaks LD!! stay safe

I just made three oleo saccharums for the first time. I used orange, lemon and banana peels. Are the citrus oleos supposed to be bitter? Mine are really bitter (especially in the aftertaste) at the same time as they are sweet.

@TheEducatedBarfly

Жыл бұрын

If they’re too bitter you’re getting too much of the white pith on the bottom of the bottom of the peel. Try firmer fruit and a sharper peeler and you should be good

@miksologia

Жыл бұрын

I thought I had that covered. I even have a picture of it: www.miksologia.fi/wp-content/uploads/2023/02/puuhastelu2.jpg

Couldn't you grate the peel to get close to no pith at all?

@TheEducatedBarfly

5 жыл бұрын

I suppose you could, but you might loose a lot of the oil to the grater. And it might be harder to muddle the oils out without making a mush. But it would all get strained out. The peel is the traditional way. Try the grating and let us know :)

@yuzuu3171

5 жыл бұрын

@@TheEducatedBarfly aight thanks!

My family would always just slice lemon, put sugar between all of the layers, and just leave it in a bowl. After some time, it develops a pool of sweet liquid and the lemon becomes sweet enough to eat on its own. I wonder how that compares. Experiment time. Since I hate sugar, I might try this with salt as well.

@lrom5445

2 жыл бұрын

I think it's probably also possible to use citric acid to do this as well.

@Georgesbarsukov

2 жыл бұрын

@@lrom5445 I don't know about that. Citric acid and malic acid just seem to get absorbed into the peel and puff it up. I'll test it later today and let you know if it works if I remember.

@lrom5445

2 жыл бұрын

@@Georgesbarsukov Depends on what you are doing with it. The acid + citrus is part of the process to make "super juice". You can look that up on youtube. I think the extraction ends up using water and blending the peel and straining, probably because of the absorption you mentioned. Salt + lemon = preserved lemons, which are used in Moroccan cooking.

@Georgesbarsukov

2 жыл бұрын

@@lrom5445 Yeah, I'm not a fan of super juice. I understand the point of it, but it's basically just diluting the oils from the peels with pseudo lemon juice (whatever proportional blend of acids and water). In that case I'll just go with the preserved citrus approach. I know you're supposed to wash the salt off of them, but since I'm after the liquid, I don't think that'll be possible lol. Let me know if you think of any other ideas for how to extract the flavor out of citrus. I bought 16 lbs of oranges and I'm running out of ideas. I even tried boiling sliced oranges to make a broth, but I didn't remove the pith so it tastes like biting into an orange through the pith.

@Georgesbarsukov

2 жыл бұрын

Oops, forgot one. The last 'extraction' to mention is I have orange peels in pure ethanol (200 proof) and sliced oranges in pure ethanol.

I just stick in the fridge overnight without muddling

Obsorbs

Can I do this with cane sugar?

@TheEducatedBarfly

4 жыл бұрын

You can do it with any sugar.

You didn't make us watch you peel the six lemons!!!

@TheEducatedBarfly

5 жыл бұрын

Matthew Boston I did think about it though LOL

I tried making this with strawberries and it has been building pressure in the jar that I've been off gassing. I think it's a lost cause and I need to start over. I made some from raspberries, blackberries, limes, and oranges, and all of those seem fine. The strawberries are trying to blow up though!

@TheEducatedBarfly

Жыл бұрын

If you do strawberries make sure you don’t leave them for more than 24 hours

@saturnslastring

Жыл бұрын

@@TheEducatedBarfly Thanks!

I made an oleosaccharum with banana 🍌 peels. Just wondering if it is safe to use?

@TheEducatedBarfly

2 жыл бұрын

Oh yeah you can use it :)

@LothairApoclyane

2 жыл бұрын

I've heard that banana peels absorb more pesticides than any other fruit skin. I don't have the science to reference but I wouldn't trust it to be clean enough. Do banana peels really have any banana flavor?

I saw that you can just put all that in a bag and vacuum seal the bag and leave overnight. OS in the A.M.

@TheEducatedBarfly

3 жыл бұрын

Yep you can do that for sure

Nice. Never been first before!

“Punch drunk”

How long would this last in the fridge?

@TheEducatedBarfly

5 жыл бұрын

About a week...

No, don’t speed it up the forearm action is oddly erotic

Nice