Citrus fruit peels - 4c. (Lemon, lime, Grapefruit, orange...)
2 c. granulated sugar
Water
Instructions
Peel the fruit in thin strips (I use a fillet knife). Make sure as much of the pith (white stuff on the inside) is removed.
If it takes you awhile to get that much peel, fillet and trim the pieces as you eat the fruit, and store in a tupperware container in the freezer until you have enough. (4-5 grapefruits worth)
Put the (unfrozen) peels in a pot, and cover with water by 1 inch. Bring to a boil, drain. Cover with water by 1 inch. Boil, drain. Repeat this process a total of 4 times. (Must change water each time)
After the 4th boil and drain, cover the peels with water by 1 inch, and add 2 c. of sugar. Let simmer for 2 hours. The sugar water will reduce to a thick syrup.
Drain the peels on wire cooling racks over newspaper, or wax paper. Either roll in sugar, or just allow to dry and harden completely (overnight).
Your now-dry peels can be dipped in dark chocolate, or if they aren't going to be served immediately, store them in an airtight container in the freezer. They can be snacked on directly out of the freezer for an excellent summer refresher, or used as garnishes with no need to dethaw - the sugar has pushed out all the water so they aren't hard at all. Just delicious.
Originally Submitted
5/9/2009
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