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Recipe to Print-Candied Lemon Zest

$scale_by Recipe Name: Candied Lemon Zest Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Fruit Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.49 # Sides Included: 0 Difficulty: Easy Yields : 1 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.

Ingredients: Directions: Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container. Store in refrigerator up to 1 month.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00