I accidentally made the best waffles ever!

I have lemon peel grated and covered with sugar to make sugar oil for my lemonade. I was too lazy to go get sugar for the batter and I thought.....Hmmmmmmm. I put in 2 heaping TBS of the bowl stuff in the mixer... OH MAN!  Pour Last years blueberry syrup over and I AM OFFICIALLY A HAPPY FAT GIRL! Hubby loved them too.  Made the lemonade concentrate and am dehydrating the sweet lemon zest for baking and cough drops later. Did the same with the cranberry lemonade berries I either use them as craisins or scone fruit. Have a great day and thanks for teaching me so much.

Could you explain how to make sugar oil and how it is used?

State Fair lemonade.    5 ripe lemons, grate off the yellow (original recipe said cook with 1 cup of sugar)  can't give you the source closer than just the internet I read it years ago. Juice the lemons and refrigerate (put the lemon scraps on a pot with a cup of water and boil for 40 minutes pack process 10 Minutes ( no point in wasting the pectin)   I put the peels and the sugar in a bowl toss together and cover letter sit over night then I put it in a saucepan on low heat to melt the sugar pour through a strainer, add the juice back and add water and more sugar to taste.  it gives a richer lemon flavor and a Killer lemonade. I have to take it to every gathering or I will hear whining for days.

I save the strained sweet lemon peel and dehydrator  for baking .  Scones or changing a yellow box cake to a lemon cake. I use the lemonade and sugar to make the glaze poke cake style is soooogood.

As for uses.... Everything from face scrubs to salad dressing, baking and more!  Wherever you subtle sweet flavor without the harsh fruit. I use it mostly for baking after dehydrating sort of like using candied ginger to add a pop of flavor.

T Blankinship wrote:Could you explain how to make sugar oil and how it is used?

Just this week I was looking at a very similar recipe using any sort of citrus peels (I am in mandarin season here and going to try it), using it as a cocktail ingredient (I make a lot of non-alcoholic things with tonic or mineral water, and this makes a non-alcoholic liqeur to be used with mixers, tea, etc....) but it sounds great as a pour-over for scones, in muffins, oatmeal, etc.