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Vintage Lemonade with Oleo Saccharum Recipe

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4.1 from 4 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes
  • Yield: 1 large pitcher (about 8 servings)
  • Diet: Vegetarian

Description

This Vintage Style Lemonade recipe features a classic method to create oleo saccharum, a fragrant citrus syrup made by extracting the oils from lemon peels combined with sugar, resulting in a richly flavored, refreshing lemonade. With a balance of tart lemon juice, sweet oleo saccharum syrup, and cold water, this lemonade can be served traditionally over ice or enhanced with your favorite spirit for a delightful cocktail twist.

Ingredients

Oleo Saccharum Syrup

  • 11 lemons (organic preferred, for peels and juice)
  • 5 oz sugar (about 3/4 cup)
  • 5 oz cold water

Lemonade

  • 1 cup freshly squeezed lemon juice (from the peeled lemons)
  • 1 cup oleo saccharum syrup (prepared)
  • 6 cups cold water
  • Ice (for serving)
  • Optional garnish: lemon wheels, fresh mint, edible flowers
  • Optional: 1.5 – 2 oz spirits such as cognac, rum, or whiskey

Instructions

  1. Prepare the Oleo Saccharum Syrup: Using a vegetable peeler or sharp paring knife, peel the lemons carefully to remove the zest without too much white pith. Place the lemon peels into a medium mixing bowl and toss them with the sugar, ensuring the peels are well coated.
  2. Infuse the Syrup: Cover the bowl and let it sit at room temperature for at least one hour, ideally two to three hours. During this time, the sugar will draw out essential oils from the lemon peels, dissolving to form a fragrant syrup at the bottom of the bowl.
  3. Extract Syrup Liquids: Once the sugar has mostly dissolved into a liquid, add 5 ounces of cold water to the bowl and stir thoroughly to release any remaining sugar and oil from the lemon peels.
  4. Strain the Syrup: Strain the mixture through a fine mesh sieve to remove the lemon peels, reserving the oleo saccharum syrup for the lemonade.
  5. Juice the Lemons: Juice the previously peeled lemons until you have approximately 1 cup of fresh lemon juice. The exact number of lemons needed may vary depending on size and juiciness.
  6. Combine Lemonade: In a large pitcher, combine the freshly squeezed lemon juice, 1 cup of the prepared oleo saccharum syrup, and 6 cups of cold water. Stir the mixture well to blend all components evenly.
  7. Chill and Serve: Serve the lemonade over ice for a classic refreshing drink. For an adult twist, add 1.5 to 2 ounces of your preferred spirit such as cognac, rum, or whiskey. Garnish with lemon wheels, mint leaves, or edible flowers if desired.
  8. Storage: Store any leftover lemonade in the refrigerator for up to one week, stirring before serving.

Notes

  • Use organic lemons if possible to avoid pesticide residues on the peels, since the zest oils are essential to the oleo saccharum syrup.
  • The oleo saccharum technique intensifies the lemon flavor beyond simple juice, capturing aromatic oils from the peels.
  • The syrup can be kept refrigerated for several days and used in other lemon-based beverages or desserts.
  • For a less sweet lemonade, adjust the sugar amount to taste during the oleo saccharum step.
  • The recipe yields a traditional, non-alcoholic lemonade but pairs beautifully with clear spirits or dark liquors like rum and whiskey for cocktails.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours (infusion time)
  • Category: Beverage
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/vintage-lemonade-with-oleo-saccharum-recipe/