1. Remove zest from lemon with a vegetable peeler. Cut into thin julienne strips with a chef's knife (alternatively, use a citrus zester). Place in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 5 minutes. Drain.
2. Combine 3/4 cup water and sugar in a small saucepan; bring to a simmer over medium-high heat, stirring occasionally to dissolve the sugar. Reduce heat to low and add the lemon zest. Simmer gently until the zest is tender, 8 to 10 minutes. Drain.
calories 75 carbohydrates 20 fat 0 saturated fat 0 mono unsaturated fat 0 protein 0 cholesterol 0 fiber 0 potassium 17
This recipe has been added to the following public cookbooks:
Cheryl Mason
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Photograph by EatingWell
Find dozens of delicious and nutritious Mediterranean recipes from EatingWell - from classic Parsley Tabbouleh to Herbed Lamb Chops with Greek Couscous Salad. Plus savory, summery seafood recipes.
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