A beautiful--and edible--garnish. Source: EatingWell Magazine, November 1997

Ruth Cousineau
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Ingredients

Directions

  • With a vegetable peeler, remove long strips of zest (without pith) from lemon; cut into julienne strips. Place in a small saucepan and cover with cold water. Bring to a simmer over medium heat. Cook for 7 minutes; drain.

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  • Return the strips to the pan and add sugar and 1/2 cup water; return to a simmer. Cook over low heat until the zest is translucent and the syrup is slightly thickened, 10 to 15 minutes. Transfer the zest to wax paper with a slotted spoon; let cool.

Tips

Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 month.

Nutrition Facts

76 calories; 1 mg sodium. 19.8 g carbohydrates; Full Nutrition