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Recipe Detail Page
Lemon Oleo-Saccharum
Spring 2020
An old trick for maxing out the natural flavours from the entire lemon, Oleo-Saccharum (literally “oil-sugar”) dates back to the 1800s. Citrus was seasonal and hard to get in those days, so bartenders made the most of it by extracting the oil from the peels with sugar. It delivers a powerful hit of rich citrus.
Makes 1 cup (250 mL)
½ cup (125 mL) lemon rinds
⅔ cup (150 mL) special fine granulated white sugar
1/6 cup (40 mL) demerara sugar
1 cup (250 mL) water
1 Place rinds in a Mason jar and add both sugars. Leave 24 hours.
2 Bring water to boil, pour over sugar and rinds. Stir until sugar is dissolved, strain out rinds and then bottle liquid. Lasts in the refrigerator up to 2 weeks.
Makes 1 cup (250 mL)
