Recipe information
Yield
Makes 1 cup
Ingredients
1
cup sugar
1
/3 cup (packed) finely grated lemon zest
Need to make a substitution?
Preparation
Step 1
Grind sugar and lemon zest in a food processor for 1 minute. Transfer mixture to a saucepan and let stand for 30 minutes while sugar absorbs lemon oil. Add 1/2 cup water and simmer over medium heat, stirring occasionally, until sugar dissolves. Strain mixture through a fine-mesh sieve into a jar; cover and chill. DO AHEAD: Lemon zest syrup can be made 3 months ahead. Keep chilled.
Nutrition Per Serving
One serving contains: Calories (kcal) 30 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 0 Sodium (mg) 0