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Add 1/2 cup (125 mL) sugar, 1/2 cup (125 mL) water and 1/2 cup (125 mL) sliced snap peas to a small pot. Bring to a simmer over medium-high heat, stirring regularly until sugar is dissolved. Reduce heat to medium and gently boil for 2 more minutes. Remove from heat and stir in 1/2 tsp (2 mL) lime zest. Set aside to steep for 30 minutes, then strain into a clean jar. Cover with a lid and refrigerate until well-chilled, approximately 3 hours. Syrup will keep up to 1 week in the fridge.