Kumquat and Native Thyme Oleo Saccharum

1.9K

An easy method of making kumquat and native thyme oleo saccharum using a vacuum sealer bag and three ingredients.

The method for this cocktail project involves making oleo saccharum by using a vacuum sealer as outlined in a previous article, but with a difference. In this case, whole kumquats are sliced, covered with castor sugar and vacuum sealed in the bag with native thyme sprigs. Native thyme adds a unique menthol-like flavour that pairs very well with citrus.

The vacuum bag is kept at room temperature at least overnight for the oils in the peel to interact with the sugar which in turn creates the oleo. By pressing down on the fruit in the sealed bag, the juice is released and combines with the oil-sugar hence creating the (almost) finished product.

The next step is to cut the bag open, fine strain the liquid and press down on the fruit as much as possible to extract all the juice. The solids can be either consumed or dehydrated and used as garnish.

Kumquat and Native Thyme Oleo Saccharum Recipe

Ingredients

• 250g kumquats
• caster sugar to cover
• 4 sprigs of native thyme

Equipment: vacuum sealer, vacuum sealer bag, fine strainer, funnel, flip top glass bottle

Method

1. Using a sharp knife, slice the kumquats into discs, remove the seeds and add the slices to a vacuum sealer bag.
2. Add enough caster sugar to completely cover the fruit and seal the bag in the vacuum sealer.
3. Leave at room temperature at least overnight.
4. The next day, gently massage the bag and press down on the fruit to extract as much of the juice as possible. Note: The next steps need not be done immediately. The oleo bag can be kept at room temperature for a few days or stored in the fridge until ready to bottle and use.
5. Using scissors, cut a small corner of the bag and fine strain the liquid into a flip top glass bottle, pressing down on the fruit to extract as much juice as possible.
6. Seal the jar and store in the fridge. The solids can be consumed or dehydrated and used for garnish.
7. The kumquat and native thyme oleo saccharum lasts at best up to one week in the fridge.
8. Try it in the Sprig of Native Thyme Cocktail

You may also like… How to Make Nori Seaweed Syrup for Cocktails