Instructions: Add lemon zests to a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 5 minutes. Drain and set aside. Add sugar, corn syrup and wine to pan and bring to a boil. Remove from heat and stir in drained zest. Let stand for 1 hour. Drain again

(reserving syrup for other uses) and transfer zest in a single layer to a wire rack. After an hour or so as zest begins to dry, roll in additional sugar. Store airtight in freezer for up to a month.

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