Preserving Citrus Peels
Preserving citrus peels involves stripping the zest from the fruit, removing the bitter white pith, and either drying the rinds or candying them in sugar syrup to concentrate their oils for later use in baking or infusions.
Mind the pith
The white inner layer of the peel is structurally bitter; use a sharp vegetable peeler to shave only the colored outer skin, leaving the pith on the fruit.
- vegetable peeler
- paring knife
- heavy-bottomed saucepan
- wire cooling rack
- parchment paper
What goes in.
- 6 largeorganic oranges, lemons, or grapefruits
- 2 cupsgranulated sugar
- 2 cupswater
Removing residual bitterness
Boil the cleaned strips in fresh water three times, discarding the liquid each time. This draws out the harsh oils, leaving behind a clean, bright citrus aroma.
The method.
Prep the fruit
Wash the fruit thoroughly. Use a vegetable peeler to remove wide strips of the colored zest. If you see white pith on the back of the strips, scrape it off gently with a paring knife.
Blanching
Place peels in the saucepan, cover with cold water, and bring to a boil. Drain, refill, and repeat this process twice more until the peels are soft and flexible.
The syrup bath
Combine 2 cups of sugar and 2 cups of water in the pan. Bring to a simmer until the sugar dissolves. Add the blanched peels and simmer on low heat for 45 minutes until the peels look translucent.
Cool and dry
Remove the peels with a fork and place them on a wire rack over parchment paper. Let them air-dry for at least one hour until they are tacky but not wet.
Final coat
Toss the dried peels in a bowl of granulated sugar to coat them evenly, then return to the rack to dry completely overnight.
When it doesn't go to plan.
Store candied peels in an airtight glass jar at room temperature for up to one month.
The remaining citrus-infused sugar syrup can be kept in the fridge to stir into iced tea or cocktails.
Use a citrus press to juice the fruit immediately after peeling so the fruit flesh doesn't go to waste.
The ones that keep coming up.
Can I use store-bought fruit?
Yes, but ensure you scrub the skins thoroughly under warm water to remove any wax or debris before starting.
What if my peels turn hard?
You likely boiled them in the sugar syrup for too long. If they become brittle, chop them finely and use them as a textural element in cookie dough.
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