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In a large saucepan, combine the zest and enough cold water to cover and bring to a boil. Remove the zest, rinse with cold water and repeat the process 2 more time.
Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender. Remove from heat and cool. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.
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Italian Ice Pops
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