- Orange peel 20 g .71 oz 9.09%
- Simple syrup, at 50° Brix
- For the orange peel, use a peeler to peel the skin off of an orange, peeling it from top to bottom. Remove the pith using a knife.
- Cut the peel into a fine chiffonade.
- Boil the peel in a small sauce pot with enough water to just cover the peel. Repeat this process two more times, changing the water each time. This will remove any bitter taste.