Cut carrots into 80 (2 /1/4 inch) strips. Combine carrots, water, lemon juice, sugar & garlic in a non aluminum saucepan; cover. Cook over medium heat 6 to 8 min. Or until carrots are crisp-tender. Remove from heat. Place carrots in a shall bowl; reserving cooking liquid in saucepan. Add basil, lemon rind & oil to cooking liquid & set aside. Trim white portion from green onions. Place tops in a large boil. Add boiling water to cover. Drain immediately & rinse under cold water. Cut tops into 20 narrow strips. Gather 4 carrot strips into a bundle & tie with onion strip. Repeat procedure with remaining carrots & onions strips. Place bundles in a large shallow bowl. Pour basil mixture over bundles; cover & chill at least 1 hour. Remove bundles from liquid, using a slotted spoon; discard liquid. Arrange bundles on a serving platter lined with lemon slices if desired.