Oleo saccharum translates as "oil sugar." It is used in cocktails as a citrusy, flavor-packed alternative to simple syrup. As the mixture sits, the sugar draws the essential oils from the lemon peel and liquefies. Since only lemon peel is used, you can reserve the rest of the lemons for Daniel Webster's Punch.
- Total Time:
- Yield: Makes 12 ounces
Source: Martha Stewart Living, December 2016
- 6 lemons, peels removed in long, thin strips, fruit reserved for another use
- 1 1/2 cups sugar
Combine lemon peels and sugar in a bowl. Using a muddler or the handle end of a thick wooden spoon, press sugar into peels, tossing occasionally, until sugar begins to clump and appear crystal-like. Transfer mixture to a resealable bag, pressing out any air, then seal and let stand at room temperature until sugar has consistency of very wet sand, at least 4 hours. Oleo saccharum can be stored in an airtight container at room temperature up to 1 week.