Nutrition per serving may change if servings are adjusted.
1/2 cup sugar
1/2 cup water
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.
76 calories;0 g fat(0 g sat); 0 g fiber; 20 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 19 g sugars; 0 g added sugars; 0 IU vitamin A; 4 mg vitamin C; 5 mg calcium; 0 mg iron; 1 mg sodium; 15 mg potassium