Homemade Candied Lemon Peel

Makes about ¾ cup loosely packed peels | ~1.5 cups simple syrup

Candying lemon peel at home is easier than you think and the same process can be used for the whole citrus family – try it with tangerines, grapefruit, or limes too.  You can also jazz up the boiling water with spices, like cloves with orange peel, depending on what your whims and recipes.  Chop it up for adding to sweet treats, decorating mendiants, or just enjoy it by itself.

An added bonus is that the boiling liquid becomes a lovely, tangy simple syrup, which can be used to flavor soda water for a refreshing drink, sweeten whipped cream, or to kick up your next lemon drop martini!  Hey, you’ve got to use up those “naked” lemons somehow!

Thoroughly wash

• 3 large organic lemons - your want organic especially when eating peels

Then remove the peel from each with a vegetable peeler (easiest), sharp knife, or long spiral with the peeler/zester tool that bartenders use.

In a small pan bring to a boil

• 2 c water

Add the lemon peels and boil for 5 minutes or so until they are soft.  Remove the pan from the heat and allow to cool slightly.  Taste the liquid, if it is really bitter remove the peels, and start with 2 fresh cups of water – this all depends on the particular lemons/citrus you are using.  You can change the water a couple times if they are really bitter, but there should be a pleasant tang to it.  Too many changes and neither the peels nor the syrup will taste like anything.  I used the original boiling water.  When you are satisfied, stir in

• 2 c sugar

Return the pan to the heat and bring to a boil.  Then reduce the heat and simmer the peels until they are transparent, about 10 min.  Remove the peels with a slotted spoon or spatula, allowing them to drain off most of the syrup before transferring to a plate or cutting board.  Separate them so that they dry.  You can sprinkle them with more sugar if you like, which will also help them from sticking together.  Leave out for 1-2 days, shaking them now & then, until they are completely dry before storing. 

You can experiment with different flavored sugars, by adding freshly ground ginger, nutmeg, cinnamon, clove, etc. to the sugar, or alternatively dip one end of the zest in dark chocolate for a special treat.

Let the remaining liquid cool, then decant the simple syrup into a clean, sterilized glass jar (place a clean, dry jar in the oven or toaster oven for 15 min @ 200 degrees F.  Store in the refrigerator for up to a month – or add a tablespoon of vodka and it will last 3 months.  Discard if the syrup becomes cloudy.  

This makes a great gift – just be sure to label it accordingly.