Lemon Cheong (Korean Lemon Syrup)

A great way to use up lemon rinds or other citrus that would otherwise just be thrown out. Mix equal parts citrus and sugar, pack it tight and let the magic happen. I stored mine for a couple weeks before trying, have been obsessed ever since with the deep, a little bit bitter but sweet taste. Things I have made with cheong: used in drinks, made into glaze on a cake, drizzled onto yoghurt