Candied Lemon Peel
Course:
Dessert
Ingredients
- 2 Lemon (large; unwaxed)
- 100 grams Sugar
- 50 millilitres Water
Steps
- Scrub the lemons well and if they're not organic or unwaxed, scrub with warm soapy water. Dry the skins, then cut in half and squeeze out the juice. Set the juice aside.
- Scrape out the fibrous parts from each half with a sturdy metal spoon, leaving the pith that adheres to the rind intact.
- Cut the peel into roughly 6 mm (ΒΌ inch) strips.
- Place the peel in a large pan and cover well with water. Boil for about 5 minutes.
- Drain the peel and repeat the process twice more using fresh water each time.
- In the same pot (but without the lemons in them), heat the sugar and water gently and stir until the sugar has dissolved. Bring to the boil.
- Add 1 tbsp of the reserved lemon juice.
- Add the drained strips, turn the heat down, and simmer with the lid on for about 45 mins or until the peel has turned translucent.
- Drain the syrup. You can keep this for using in other recipes or pouring over ice cream.
- You can roll the peel strips in caster sugar at this point if you like.
- Put the peels on a rack lined with greaseproof paper to dry for 24 hours.
- Pour the leftover lemon juice into an ice cube tray and freeze. Once frozen, remove the cubes and place in a freezer proof container and freeze again. You can then take one out as needed.
- Store in an air tight container. Will keep for at least six months.