Ingredients Condiments Oleo Saccharum Be the first to rate & review! This vibrant and sweet lemon oil–based syrup comes together overnight and brightens any cocktail, punch, or iced tea. By Alexander Smalls Alexander Smalls Instagram Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award. Food & Wine's Editorial Guidelines Updated on October 1, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 8 hrs 10 mins Yield: Makes about 3/4 cup Ingredients Zest of 4 lemons, removed with a vegetable peeler 1 cup granulated sugar Directions Remove any white pith from strips of lemon zest. Combine zest and sugar in a medium bowl, and gently crush zest with sugar using a wooden spoon or muddler until combined. Let mixture rest, covered, at room temperature, at least 8 hours or up to 24 hours. Strain liquid into an airtight container, pressing on lemon peels to extract as much liquid as possible. Make Ahead Oleo saccharum may be covered and refrigerated up to 1 month. Rate it Print