Vintage Style Lemonade Recipe

For the oleo saccharum syrup:
1 Create the oleo saccharum simple syrup by peeling the lemons with a vegetable peeler or a sharp paring knife and tossing them with the sugar in a medium sized mixing bowl.
2 Cover and let sit for a couple of hours (at least one hour, ideally two or three).
3 Once nearly all of the sugar has dissolved into a liquid in the bottom of the bowl, you’ve created oleo saccharum. To ease this concentrated syrup into our lemonade recipe, add 5 oz of water to the mixing bowl and stir to remove any undissolved sugar from the peels.
4 Strain out the peels, reserving the syrup.
For the lemonade:
7 Juice the peeled lemons until you have 1 cup of juice (how many lemons this takes will vary).
8 Add the lemon juice, 1 cup of the oleo saccharum syrup, and 6 cups of cold water to a large pitcher and stir well. Store leftovers in the fridge for up to a week.
9 Serve over ice for a traditional take, or over ice with 1.5 - 2 oz of your spirit of choice for a boozy lemonade. Lemonade is wonderful with clear spirits, but I highly recommend trying it with cognac, rum, or whiskey! Garnish with lemon wheels, mint, and edible flowers, if desired.