It takes one extra step and a few—okay, more than a few—extra hours, but it is WORTH IT.
. Bartenders love the stuff because it allows them to incorporate sweetness and bright complexity into cocktails at the same damn time, and while it sounds like a part of an incantation the witches frommight whisper over a bubbling cauldron, it’s dumb-easy to make. You just take a vegetable peeler and remove all of the peel fromand massage the mixture with your hands for a minute or two.
That meme I was talking about makes a lot more sense now, doesn’t it?Now that you’ve got your oleo-saccharum, it’s lemonade time! (FWIW, this recipe is based on
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