This vibrant and sweet lemon oil–based syrup comes together overnight and brightens any cocktail, punch, or iced tea.
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.
Oleo saccharum may be covered and refrigerated up to 1 month.