Oleo-saccharum is the fancy Latin name given to a syrup made from citrus fruit peels and sugar. It roughly translate as ‘oil-sugar’ and is a quick, easy and delicious recipe to extract the fragrant natural oils from citrus rinds.

Oleo has been used in punch-making since 1670! Scroll down for our time-tested recipe that you can quickly make and substitute into cocktail recipes that require a simple syrup.


  • 4 lemons & oranges (any citrus can be substituted)
  • ½ cup sugar


  • Enamelware Collection Mixing Bowl Set (H80002)
  • Muddler (4256)
  • FirmGrip Y-Peeler (E5602)


  • Remove rind from citrus with a vegetable peeler, leaving white pith behind.
  • Mix with sugar in a bowl and muddle, cover, and let sit at least 4 hours – up to 1 day (avor will intensify with time).
  • Strain into a container, pressing on rinds to extract the oils; discard rinds.
  • Store oil in an airtight container, in fridge, for up to 2 weeks. Add this fragrant syrup to your next cocktail to amp up the citrus avor!
  • Also, wonderful drizzled over desserts or added to olive oil dressing.


Rebecca Redden

Author Rebecca Redden

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