Candied Lemon Peel
Make a fragrant, sweet citrus treat! Candied lemon peel will lift your spirits even on the gloomiest day. The key is to remove the peel correctly, taking the white pith at roughly the same thickness as the yellow zest. The treat keeps in an airtight container for several weeks.
Katerinas
Recipe author
Candied Lemon Peel
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
37 g
149 kcal
GI:
0
/
0
/
100
- Using a vegetable peeler, remove the peel from a washed lemon. Take it off in a long spiral, including the white pith at about the same thickness as the zest. 2. Pour water into a saucepan (about 1.5 cups / 400 ml) and bring to a boil. Add the peel, blanch for 1 minute, then drain. Repeat the process three times to get rid of the natural bitterness. 3. After blanching, put three-quarters of the sugar in a saucepan, add water (3/4 cup / 200 ml), set over low heat, bring to a boil, and cook until the sugar fully dissolves. 4. Add the peel to the syrup, lower the heat to its lowest setting, and cook until the peel is soft and translucent. 5. Using a slotted spoon, lift the lemon spirals onto a rack to dry and cool. The leftover syrup is wonderfully fragrant and can be used for other recipes. Toss the candied peel in the remaining sugar and serve — help yourself!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Lemon peel - 47 kcal/100g
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