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½ cup
Easy
Published 2004
With the paring knife, remove the peel from the fruit. Cut away the white pith from the peel and cut the remaining zest into thin strips. (You can also use a canneleur, a tool that makes nice strips of zest.)
Combine the water and sugar in the small pot and bring to a boil. Add the strips of zest and reduce to a simmer. Loosely cover the pot and let the liquid cook until it is re