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.
Per serving: 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; g added sugars; 0 IU vitamin A;
4 mg vitamin C; 5 mg calcium; 0 mg iron;
1 mg sodium; 15 mg potassium