Oleo Saccharum

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This vibrant and sweet lemon oil–based syrup comes together overnight and brightens any cocktail, punch, or iced tea.

By
Alexander Smalls
Chef Alexander Smalls
Alexander Smalls

Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Active Time:
10 mins
Total Time:
8 hrs 10 mins
Yield:
Makes about 3/4 cup
Cook Mode (Keep screen awake)

Ingredients

  • Zest of 4 lemons, removed with a vegetable peeler

  • 1 cup granulated sugar

Directions

  1. Remove any white pith from strips of lemon zest. Combine zest and sugar in a medium bowl, and gently crush zest with sugar using a wooden spoon or muddler until combined. Let mixture rest, covered, at room temperature, at least 8 hours or up to 24 hours.

  2. Strain liquid into an airtight container, pressing on lemon peels to extract as much liquid as possible.

Make Ahead

Oleo saccharum may be covered and refrigerated up to 1 month.

Originally appeared: October 2020

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