Ingredients
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Zest of 4 lemons, removed with a vegetable peeler
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1 cup granulated sugar
Directions
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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.
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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.