Candied Lemon Peel Best Family Recipes

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Candied Lemon Peel

"This is a great way to burn up lemon rind and it goes suitable with espresso or on cake. It in reality does flavor like sweet, and you can try this to ANY citrus fruit. If you use oranges you could upload brandy, cloves or other spices the combination. Chop it up and put it in cookies, or just eat it by itself."

Ingredients :

three lemons
8 cups cold water, or as wanted
2 cups white sugar, or as wished

Instructions :

Prep : 10M	Cook : 15M	Ready in : 1H40M

Cut lemons into slices approximately 1/four inch thick and put off the fruit pulp. Cut the jewelry in half of so the peels are in lengthy strips.
Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with clean bloodless water. Repeat the boiling step 3 instances (see Editor's Note). Drain and set peels aside.
Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce warmth to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to maintain them tender, or permit them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Notes :

If you use grapefruit peel, trade the water and boil the peels approximately 5 times to cast off the bitterness. For orange peel, one boiling is generally enough.

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