An interesting ingredient: candied lemon peel with rosemary and mint

When I read this food52 recipe I was completely uninterested in the cake, but the candied lemon peel struck me. I immediately thought of using it in savory dishes and the idea was intriguing.

I made a batch using the technique described in the cake recipe, but I added rosemary and mint to the syrup I cooked the lemons in. The results are really interesting and will be fun to use in other dishes.

So far I've used it, minced, with sauteed zucchini (oh boy is it zucchini season)... it's good stuff. :-)

As a side benefit: the remaining candying syrup has a concentrated lemon/rosemary/mint flavor and would no doubt be excellent for cocktails.