Wednesday, March 14, 2012

Candied Lemon Peels

Springtime Personified

Candied peels whether they be made using lemon, orange or grapefruit peels are delicious on their own but they also make a great garnish for various complementing ice cream, sorbet or frozen yogurt flavors. For color and a touch of sweet, add to cold beverages like iced tea or sparkling water. Candied peels make a colorful decoration for icing on cakes and cupcakes, or simply serve them on their own. 

4-6 lemons, (bitter white pith removed) cut into thin strips
4 cups water, or enough to cover peels

Place strips of peel in a large pot, cover them with cold water. Bring mixture to a boil, drain peels and repeat process twice. This process removes any bitter taste from the peels.  

2 cups water
2 cups sugar, plus ½ cup for coating peels

In a large pot, combine water with sugar, bring mixture to a boil and stir until sugar dissolves, stirring frequently. Add the peels, reduce heat to simmer and cook for about an hour. Peels should be limp and translucent. Remove from heat and allow peels to cool in sugar water. 

Place a wire rack over a rimmed baking sheet. Transfer peels to wire rack. Arrange them in a single layer, and allow them to drip and dry for about 30 minutes. Roll in sugar and place peels back on wire rack in a single layer. Leave peels to dry overnight. Store in an airtight container.