Go Back
+ servings

Oleo Saccharum (Citrus Oil Sugar Syrup)

Amy Traynor
This classic syrup is made by extracting the oils from citrus peels with sugar. Use oleo saccharum to add intense citrus flavor to drinks like punches, lemonade, cocktails, and mocktails.
Prep Time 5 minutes
Extraction Time 1 hour
Total Time 1 hour 5 minutes
Course Drinks
Cuisine American
Servings 1 cup (varies)

Ingredients
  

  • 10-12 organic lemons
  • ¾ cup sugar

Instructions
 

  • Peel the lemons with a vegetable peeler or a sharp paring knife, reserving the peels. Save the fruits for juicing (and make oleo lemonade!)
  • Toss the peels with the sugar in a medium sized mixing bowl.
  • Cover and let the mix sit for a couple of hours (at least one hour). Stir the mixture occasionally to help the sugar dissolve.
  • Once nearly all of the sugar has dissolved and there's a pool of liquid in the bottom of the bowl, remove the peels and reserve the liquid.

Notes

Exact measurements don’t matter for creating oleo saccharum. Simply combine roughly equal parts (by weight is best, if possible) lemon peels and sugar. Add more sugar if not all the peels are fully coated.
Keyword citrus, lemonade, oleo saccharum, sugar
Tried this recipe?Let us know how it was!