This syrup is an ingredient in our Lemon Ouzo-Ade.

1 cup sugar

1 cup water

12 strips lemon zest (from 2 lemons)

Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. (Syrup can be refrigerated for up to 1 week.)