Preserving Lemon Peels in Sugar
Don't discard the rinds after juicing. Transformed through a low-heat simmer, the pith loses its bite and the skin becomes a concentrated burst of pure lemon oil.
Watch the temperature to keep the texture right
Keep the syrup at a gentle simmer; if it boils rapidly, the peels will harden and turn chewy rather than tender.
- small heavy-bottomed saucepan
- paring knife
- wire cooling rack
- glass jar
What goes in.
- 4organic lemons, rinsed well
- 1 cupgranulated sugar
- 1 cupwater
Gradual osmosis
The peels must simmer until the syrup reaches a thin, honey-like consistency that clings to the back of a spoon, ensuring the peel is fully impregnated with sugar.
The method.
Prepare the rinds
Cut the lemons into quarters and peel away the fruit, leaving the thick pith intact. Slice the rinds into uniform strips about a quarter-inch wide.
Blanch the peels
Place strips in boiling water for three minutes to remove the harshest oils. Drain and discard the water.
Simmer in syrup
Combine the sugar and fresh water in a saucepan. Add the peels and cook over low heat for 45 minutes. The peels are done when they are nearly transparent.
Cool and store
Transfer the peels to a wire rack to drain excess syrup for an hour, then roll in extra sugar if desired. Store in a glass jar.
Other turns to take.
Salt-Preserved Peels
Substitute the sugar for coarse sea salt and omit the water. Pack the peels in salt to draw out moisture for use in savory dressings.
Spiced Peels
Add a star anise pod or a split vanilla bean to the syrup while simmering for a more complex profile.
When it doesn't go to plan.
Always use organic fruit when preserving the peel, as conventional lemons are often waxed or treated.
If the syrup crystallizes in the jar, place the jar in a warm water bath to liquefy the sugar again.
Keep the remaining syrup; it is essentially a potent lemon-infused sugar that works well in cold drinks.
The ones that keep coming up.
How do I know if the pith is too bitter?
If you are concerned about bitterness, perform the blanching step twice, using fresh water each time before moving to the syrup.
Do these need to be refrigerated?
If fully coated in syrup and stored in a sterilized jar, they are shelf-stable in a cool, dark cupboard for several months.
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