Oleo Saccharum

Oleo Saccharum

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Cuisine: syrup
Servings

.5

cup
Prep time

5

minutes
Resting Time

1

hour 

Ingredients

  • Peels of 4 lemons, trimmed of excess white pith

  • 1 cup granulated sugar (7 ounces; 200 g)

Directions

  • In a medium bowl or mortar and pestle, muddle lemon rinds with sugar until lemon oils begin to be expelled.
  • Let stand, stirring occasionally, until a fragrant syrup forms, at least 1 hour and up to 1 day.
  • Transfer oleo saccharum to a container (either first straining peels out or leaving them in) and refrigerate until ready to use.

Notes