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Grapefruit Oleo Saccharum

The Details
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1 Ruby Red Grapefruit
2 cups white sugar
1 Cup boiling water


  • Peel the zest from the grapefruit in wide, fat swaths using a vegetable peeler (or Y-peeler if you have one), leaving the white pith behind. Place the peels in a large mixing bowl.
  • Pour the sugar on top of the grapefruit zest and stir to cover.
  • Cover the bowl in plastic wrap and let the mixture sit for at least 3 hours in the refrigerator. The longer the peels steep, the more the flavor will intensify. A 24-hour steep time is optimum.
  • After steeping, add the boiling water to the bowl and stir until the sugar completely dissolves. Strain the syrup through a fine sieve while hot to remove the peels. Bottle.
  • The finished grapefruit oleo saccharum will keep for at least a month if stored in the fridge.