Assorted Citrus Shrubs, Batch 3
After a series of earlier experiments making oleo saccharum (peeling citrus, carefully removing any bitter internal pith, packing those peels in sugar for hours or overnight to extract the flavorful oils into the sugar), I used that process to make a variety of citrus shrubs. This was especially effective for citrus where most of the unique flavor and aroma is in the peel and there’s very little juice, such as bergamot or makrut lime, but the combination of Meyer lemon oleo saccharum and Meyer lemon juice in a shrub was also more interesting than simply using the juice.