Lemon Oleo-Saccharum

Component

Lemon Oleo-Saccharum

Lemon oleo-saccharum is a glossy citrus syrup made by muddling lemon peels with sugar and resting until the oils draw out and dissolve the sugar into liquid. It is the historic foundation of punch, predating citric acid and refined granulated sugars. David Wondrich documents its central role in Imbibe!, the definitive history of pre-Prohibition American drinks.

10 min + 2 hr rest Easy

Ingredients

  • Peels from 6 large lemons (zest only, no pith)
  • 1 cup white sugar

Method

  1. Peel the lemons in wide strips with a Y-peeler, taking only the yellow zest and leaving the white pith behind.
  2. Combine peels and sugar in a non-reactive jar or bowl. Press and muddle briefly to release the citrus oils.
  3. Cover and rest at room temperature for 2 hours. The sugar will draw the oils out and liquefy into a glossy syrup.
  4. Stir, then strain through fine mesh to remove the peels. Reserve peels for garnish in punch if desired.
  5. Use within 1 week refrigerated.

Pro tip

Peel only the yellow zest with a Y-peeler; any white pith turns the oleo gritty and bitter rather than glossy and floral.

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