Cut carrots into 2 x ¼ inch strips. Combine carrots, water, lemon juice, sugar & garlic in a non-aluminum saucepan; cover. Cook over medium heat for 6 to 8 minutes or until carrots are crisp-tender. Remove from heat. Place carrots in a shallow bowl reserving the cooking liquid in saucepan. Add basil, lemon rind & oil to cooking liquid & set aside.
Trim top white portion from green onions and place tops in a large saucepan of boiling water. Drain immediately & rinse under cold water. Cut tops into 20 narrow strips. Gather 4 carrot strips into a bundle & tie with an 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.
Using a slotted spoon, remove bundles from liquid and discard liquid. Arrange bundles on a serving platter or as a decorative side dish.