Oleo Saccharum: Use a vegetable peeler or a small knife to remove the peel from two medium-sized blood oranges and one lemon, taking care to not remove too much of the bitter white pith. Place the peels in a sturdy glass bowl (I like to use one with a lid), add 3 oz. of superfine white sugar and muddle the hell out of them. Seal or cover the container, set aside for at least 4 hours, but preferably over night, and wait for the magic to happen. I found this recipe for blood orange oleo saccharum at Liquor.com, but substitute other citrus fruits as you wish. Once you’ve made the syrup, pour it into a container and store in in the refrigerator for two months.