Syrup-Poached Lemon Rind

Author: Canadian Living

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: April 2006


  • 1 lemon
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice


With vegetable peeler or paring knife, cut strips of rind from top to bottom all around lemon. Cut lengthwise into thin strips, trimming to straighten edge.

In small saucepan, bring sugar and lemon juice to boil; add rind and return to boil. Remove from heat; let cool. (Make-ahead: Store in syrup in airtight container at room temperature for up to 1 week.) Drain well.

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Syrup-Poached Lemon Rind