Candied Zest is an elegant addition to any dessert tray — either on its own, or as a garnish. This also makes a lovely hostess gift!
I will warn you that this is a simple recipe to make, however it does take quite a bit of time so make sure to plan ahead of time. Shown above is Candied Lemon Zest that I made for our Citrus-Themed Party recently. This recipe also will work wonderful with limes and oranges!
Candied Lemon Zest– from Cooking Light Magazine
- 2 medium-sized lemons (limes or oranges work great as well)
- 1/2 cup sugar, divided
- 2 Tbs water
Use a sharp vegetable peeler to remove zest from citrus (reserve fruit for another use).
Scrape bitter white pith from the back of the peel with a small pairing knife. Discard pith.
Cut peel into 1/4 inch thick strips about 3 inches in length. (Yield about 40 strips per fruit).
Combine 1/4 cup sugar and 2 Tablespoons of water in a saucepan to make a simple syrup.
Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves.
Add peel, cover, and reduce heat. Simmer for 3 minutes. Remove from heat and let cool completely.
Strain through a sieve, shaking off extra moisture to prevent clumping. Reserve liquid to be used as ‘Lemon Simple Syrup’.
Separate pieces of rind. Allow to air-dry on a sheet of wax paper.
Place remaining 1/4 cup sugar and citrus strips in a bowl. Toss well to coat.
Serve either on their own, or as a garnish. OR — put in a small mason jar and give as a hostess gift.