Candied Lemon Peel

Recipe View 15 mins Prepare the Lemon Peels (15 minutes): Cut the lemons lengthwise into quarters. Carefully separate the peel from the fruit, removing as much of the pulp as possible. Slice each peel quarter into strips about 1/4-inch thick.

Recipe View 45 mins Blanch the Peels (45 minutes): Place the lemon peel strips in a saucepan and cover with 8 cups of cold water. Bring to a boil over high heat, then drain the water immediately. Repeat this process two more times, using fresh cold water each time. This helps to remove excess bitterness from the pith.

Recipe View 1 hrs Simmer in Syrup (1 hour): In the same saucepan, combine 2 cups of fresh water and 2 cups of granulated sugar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce the heat to low and add the blanched lemon peel strips. Simmer gently for about 45-60 minutes, or until the peels become translucent and the syrup has thickened slightly.

Recipe View 24 hrs 30 mins Dry or Store (30 minutes - 24 hours depending on method): For soft, syrupy peels: Transfer the candied peels and syrup to a clean jar. Store in the refrigerator for up to 2 weeks. For dried, sugared peels: Strain the peels from the syrup (reserve the syrup for other uses, such as sweetening tea or cocktails). Place the peels on a wire rack to dry for several hours or overnight. Once the peels are mostly dry but still slightly tacky, toss them in additional granulated sugar to coat. Store in an airtight container at room temperature.