Candied Lemon Zest

• Zest from 2 large lemons, cut into julienne
• 1 cup sugar, plus additional for rolling cooked zest
• ⅓ cup

In a small saucepan, put the lemon zest and cover with water. Bring to a boil, reduce heat, and simmer for 5 minutes. Drain and set aside. Add the 1 cup sugar, corn syrup, and wine to the pan and bring to a boil. Remove from the heat and stir in the drained zest. Let stand for 1 hour. Drain again (reserving the syrup for other uses) and transfer the zest in a single layer to a wire rack. After