CookEat Recipe
Candied Lemon Peels
Twenty-four lemon rinds blanched and simmered in a three-pound sugar syrup.
Method
Steps
Step 1
Halve 24 lemons and remove interiors, retaining edible sound rinds only; hold rinds in clean cold water for printed TWO DAYS under refrigeration, then drain. Record trimmed peel mass.
Step 2
Blanch peels five-minute guide in separate boiling water and drain. Bring three pounds sugar and TWO QUARTS separate cold water with peels to a brisk boil, then lower heat and simmer two-hour historical guide, monitoring syrup and peel texture.
Step 3
Move peel and syrup to food-safe containers, cool promptly and refrigerate/freeze; printed corked stone jar/closet does not establish shelf stability. Record actual finished peel/syrup volume.
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