Instructions: Slice the zest into very fine strips or juliennes.

Place the zest and a third of the water in a saucepan and bring to the boil.

Drain as soon as it does so.

Repeat the whole process twice using the rest of the water.

Cover the cooked lemon with the juice and the sugar If necessary add a little water.

Cook on a very low heat so that it is barely simmering until the zest is tender and the consistency of the juice is syrupy this takes about 45 minutes.

We use this as a garnish for sweetbreads and in dressings.

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