Candied Lemon Zest
Cut the lemon zest into thin strips, simmer in sugar syrup over low heat for 10 minutes, let cool, then freeze for storage.
Ingredients
lemon zest (cut into thin strips)
5
fine granulated sugar
115 g
water
225 g
Instructions
1
Making the sugar syrup
Use a zester to zest the lemons into thin strips. In a pot, bring the sugar and water to a boil, add the lemon zest strips, and simmer on very low heat for 10 minutes.
2
Cooling and storing
Remove from heat, cool to room temperature, then store in a sealed small plastic container in the freezer.
