Source: Martha Stewart Living, July 2002
- 3 lemons
- 1 cup sugar
- 1/2 cup water
Zest lemons with a vegetable peeler into long strips. Remove pith; cut strips into fine julienne. Bring sugar and the water to a boil in a small saucepan, stirring to dissolve sugar. Add zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off syrup before using. Zest can be stored in an airtight container in the refrigerator up to 2 weeks.