This vibrant and sweet lemon oil–based syrup comes together overnight and brightens any cocktail, punch, or iced tea.

Alexander Smalls
October 2020

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Recipe Summary

active:
10 mins
total:
8 hrs 10 mins
Yield:
Makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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.

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