Don’t say we didn’t warn you, this citrus peel is citr-iously delicious!
8 cups cold water, or as needed
2 ½ cups white sugar, or as needed
- Use a veggie peeler to remove that tasty peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another rad use (hello cheesecakes, lemonade, here we come!).
- In a small saucepan, combine the peels with 2 cups cold water. Bring to a boil, then drain off the water. Again add 2 cups cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
- Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool.
- Measure the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar. Store in a mighty fine airtight container to keep them reeaal fresh. These bad boys will keep for several weeks.
Recipe adapted from http://www.epicurious.com/