A beautiful--and edible--garnish.

Ruth Cousineau
Source: EatingWell Magazine, November 1997


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; proteing; carbohydrates 19.8g 6% DV; exchange other carbs 1.5; dietary fiber 0.4g 2% DV; sugars 19.2g; fatg; saturated fatg; cholesterolmg; vitamin a iuIU; vitamin c 4.5mg 8% DV; folatemcg; calcium 4.6mg 1% DV; ironmg; magnesium 0.2mg; potassium 14.7mg; sodium 0.9mg; thiaminmg.