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Lemon oleo-saccharum drinks: grapefruit spritz, rum punch, French 75, and lemonade.

Lemon Oleo-Saccharum Syrup

Rufus Dewanou
A fragrant citrus syrup made by drawing aromatic oils from lemon peel with sugar. Use it in lemonade, punch, spritzes, and cocktails.
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Prep Time 15 minutes
Extraction Time 3 hours
Total Time 3 hours 15 minutes
Recipe Type Cocktail and Mocktails, Pantry Essential
Cuisine American
Servings 24 tablespoons

Equipment

Ingredients
  

  • 6 lemons washed and dried; peel only
  • 1 cup granulated sugar
  • ¾-1 cup hot water
  • 1 pinch fine salt

Instructions
 

  • Remove wide strips of yellow peel from the lemons, avoiding as much white pith as possible.
  • Add the peels and sugar to a bowl or jar. Rub and massage them together until the sugar smells strongly of lemon and looks damp.
  • Cover and let the mixture rest for 3 to 24 hours, until glossy syrup collects around the peels.
  • Add ¾ cup hot water and stir until the sugar dissolves. Add the remaining ¼ cup for a looser syrup.
  • Strain out the peels, stir in the salt, cool completely, and transfer to a clean bottle or jar.

Notes

Storage: Refrigerate in a clean, airtight container and use within 2 weeks. Freeze small portions for up to 3 months.
Serving: Start with 1 ½ to 2 ounces per drink and balance with fresh citrus, water, bubbles, or spirits.
Keyword lemon oleo-saccharum, lemon syrup for drinks, oleo saccharum syrup
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