Products:
- 2 cups lemon zest (4-6 lemons)
- 3 cups sugar
- 2 cups of water
Method of preparation :
To prepare candied lemon peel you should follow
these steps:
1. Take some bigger lemons and peel the zest. Remove as much as possible of the white core of the lemons with a sharp knife or with the edge of a teaspoon. Put the peel in a saucepan, cover with cold water, let it boil for about 1 minute and discard the water. Again cover the lemon peel with cold water, let it boil for 1 minute and discard the water. Cut the blanched peel into thin strips.
2. In a saucepan mix 2 cups sugar and 2 cups water, let it boil on medium heat, without stirring, for about 45 minutes. Mix the lemon strips in the syrup and boil for 10 minutes.
3. Leave the lemon peel in the syrup to cool for a night and lemon peel become slightly transparent. Separate the peel from the syrup and set aside for another use, such as for example refreshing lemonade with mint.
4. In a bag put 1 cup of sugar, add a handful of lemons, stirring until the strips are completely covered with sugar. Distribute the finished lemon peel on a baking sheet and leave until completely dry. Repeat until all the lemon peel is covered with sugar.
5. Store the candied citron peel in an airtight jar in the refrigerator.
1. Take some bigger lemons and peel the zest. Remove as much as possible of the white core of the lemons with a sharp knife or with the edge of a teaspoon. Put the peel in a saucepan, cover with cold water, let it boil for about 1 minute and discard the water. Again cover the lemon peel with cold water, let it boil for 1 minute and discard the water. Cut the blanched peel into thin strips.
2. In a saucepan mix 2 cups sugar and 2 cups water, let it boil on medium heat, without stirring, for about 45 minutes. Mix the lemon strips in the syrup and boil for 10 minutes.
3. Leave the lemon peel in the syrup to cool for a night and lemon peel become slightly transparent. Separate the peel from the syrup and set aside for another use, such as for example refreshing lemonade with mint.
4. In a bag put 1 cup of sugar, add a handful of lemons, stirring until the strips are completely covered with sugar. Distribute the finished lemon peel on a baking sheet and leave until completely dry. Repeat until all the lemon peel is covered with sugar.
5. Store the candied citron peel in an airtight jar in the refrigerator.
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