Don’t let lemons go to waste. Before squeezing lemon juice onto grilled fish, into salsa, or any other dish, use the lemon peel as the main ingredient of a sweet treat. Candied Lemon Peels are tart yet satisfy the sweet tooth. This recipe can be turned into an easy afternoon activity with family and friends.
1/2″ width Raw Lemon Peels
Candied Lemon Peels
The No Waste Lemon Policy
Yields 35-40 pieces
4 Organic Lemons
2 cups water, for blanching lemons
1 cup ice water, for blanching lemons
1/4 cup lemon juice, yielded from 1 juicy lemon
1 cup white sugar, divided in ½ cup
1/4 cup water, for syrup
1. Scrub lemons clean. Using a vegetable or potato peeler, peel lemon rind from top to bottom for a 1/2″ inch width peel.
2. To blanch the lemons prepare boiling water and ice water: boil 2 cups of water in a pot; in a separate bowl, place 1 cup of ice water. Place lemon peels in boiling water for 3 minutes. Remove peels from boiling water and place peels in ice water to cool for 1 minute. Remove peels from ice water. Using a butter knife, scrape pith from peel. Set aside.
3. Squeeze ¼ cup lemon juice from a lemon(s). To prepare syrup, pour lemon juice, ¼ cup water, and ½ cup sugar into a sauce pan over medium heat. Stir mixture until sugar dissolves. Add peels to syrup and cook on low heat for 10 minutes.
4. Add ½ cup sugar on a small plate and place parchment paper next to the plate. Using a fork or tongs, remove syrup-coated peels in batches and place directly on to plate of sugar. Roll peels in sugar to coat. Place sugar coated peels on parchment paper to dry.
Note: Left over syrup can be used to flavor soda or as a syrup for pancakes