In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool

Holding each lemon over a bowl to catch the juices, cut in between each segment with a serrated knife. Each segment should be clear in appearance, with no membrane.

Place the lemon segments in the bowl with the juice; set aside. In a medium bowl, stir together the sugar water, lemon segments and juice, fish sauce, garlic, and chilies.

Cover and refrigerate overnight to allow the flavors to blend.

Make Ahead: This sauce can be refrigerated for up to 4 weeks. Serve as a dipping sauce for crab or other seafood.

dark, unrefined sugar and has a sweet, wine-like fragrance and flavor that lend distinction to a recipe.

Per serving: calories 13 fat 0.02g, 274 mg sodium.

To reduce the sodium, replace half the fish sauce with equal parts low-sodium soy sauce and low-sodium Worcestershire sauce.