Oleo Saccharum

Syrups

Ingredients

Method

  1. 1.Peel lemons, avoiding the white pith.
  2. 2.Toss peels with sugar in a bowl. Muddle gently.
  3. 3.Cover and let sit 4-8 hours (overnight is ideal).
  4. 4.The sugar will draw out the citrus oils, forming a rich oily syrup.
  5. 5.Strain out peels.

Notes

  • Essential base for classic punch recipes.

Batch scaling

Common batch sizes for the Oleo Saccharum. Want a different number? Open the calculator.

Ingredient×1×2×4×8×16
Lemon Peels8 each16 each32 each64 each128 each
Sugar250 grams500 grams1000 grams2000 grams4000 grams

Scale to any batch size — instantly

Open the calculator to scale the Oleo Saccharum by servings, bottle fill, or container volume. Unit conversion built in.

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