1) Choose ripe citrus (orange, lemon, grapefruit, or a mix). Wash and dry fruit. Use only the colored zest; avoid the bitter white pith. 2) Zest 3–4 medium oranges (or equivalent) to yield about 2–3 tablespoons of zest. 3) Measure 1 cup (200 g) granulated sugar. Place sugar in a clean jar or bowl. 4) Add the zest to the sugar. Using a muddler, wooden spoon, or your fingertips, press and rub the zest into the sugar for 1–2 minutes until the sugar is fragrant and slightly clumped — this helps rupture the oil sacs. 5) Cover and let rest at room temperature for 4–12 hours (overnight is common). Agitate or massage the jar once or twice during this period to encourage extraction. 6) After resting, the sugar should be moist and aromatic; if little liquid appears, you may press the mixture firmly with a spatula or cheesecloth to extract more. 7) Strain the solids through a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible. Reserve the infused sugar solids for rimming or add a small amount back into recipes if desired. 8) Transfer the strained oleo saccharum to a clean airtight container. Use directly in punches or as a syrup component; if you need a thinner consistency, dissolve a small amount of the oleo saccharum in warm water (start with 1–2 tablespoons water per tablespoon oleo) to make a pourable syrup. 9) Label with date and refrigerate.