Sugared Lemon-Lime Zest

These chewy sugared curls make a beautiful topper for our 7UP Bundt Cake. The strips of lemon and lime are dipped in a 7UP syrup then dredged in sanding sugar for a sparkly look. Allow the strips to dry for at least 30 minutes before using.

Sugared Lemon-Lime Zest
Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kathleen Varner
Active Time:
15 mins
Total Time:
1 hrs
1 cup


  • 1/2 cup lemon-lime soft drink (such as 7UP)

  • 1/4 cup granulated sugar

  • 2 large lemons

  • 2 large limes

  • 1 1/2 cups sanding sugar


  1. Bring soft drink and granulated sugar to a boil in a small saucepan over medium-high; boil, undisturbed, until reduced by half, 5 to 7 minutes. Remove from heat; cool completely, about 20 minutes.

  2. Meanwhile, zest lemons and limes (using a channel knife/citrus zester if larger zest pieces are desired); discard fruit, or reserve for another use. Dip zest into cooled soft drink syrup using a small fine mesh strainer, letting excess syrup drain from zest.

  3. Place sanding sugar in a bowl; toss dipped zest into sanding sugar (a few at a time). Transfer sugared zest to parchment paper in a single layer; let stand until dry, about 30 minutes.

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