Candied Lemon Peel

Candied Lemon Peel :

about 400g of candied peel and 2.5 cups of lemon syrup

Time:

prepare and cook: about 2 hours
dry: overnight

Materials:

• 460 g (2 c.) water
• 10 medium lemons
• water for blanching
• 600 g (3 c.) sugar

Preparation:

1.  Score the lemon peel in quarters.
2.  Peel, leaving the lemons whole.
3. Pin It In a large saucepan, cover the peels with cold water.
4. Bring to a boil, drain, and rinse the peels in cold water.
5. Cut the peels into strips (about four strips per quarter-lemon section).

 

1. Blanch the peel strips twice more. In the large saucepan, combine the sugar and 460 g water.
2. Bring to a boil over medium-high heat.
3. Add the lemon peels (make sure you lower them into the syrup; if you drop them in and the hot syrup splashes on your skin, you will be very sad).
4. Reduce the heat and simmer until the peels are starting to become translucent, about 45 minutes.
5. Pin It Drain the peels, reserving the syrup.
6. Place the peels in a single layer on a wire rack and allow to dry overnight.
7. Pin It Store in an airtight container, or in the freezer.
8. Store the syrup in the refrigerator.