2 large carrots, peeled and sliced into 1 inch pieces
1/2 cup white sugar
1/2 cup packed light brown sugar
2 teaspoons lemon juice
3 cups water
2 tablespoons lemon juice
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Combine carrots and sugar in a medium saucepan and cook over medium heat until tender. Remove from heat and stir in lemon juice and lemon juice.
In a 3 quart saucepan, bring water to a boil. Stir in lemon juice and lemon juice. Bring to a boil and boil until sugar is dissolved. Remove from heat and pour into saucepan, stirring until sugar is completely dissolved. Serve immediately.