Food and Recipes Fruits Citrus Lemon Sugared Lemon-Lime Zest Be the first to rate & review! 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. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on July 2, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kathleen Varner Active Time: 15 mins Total Time: 1 hrs Yield: 1 cup Ingredients 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 Directions 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. 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. 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. Rate it Print