Ingredients
Method
Preparation
- Slice lemons into 1/4-inch thick rings and remove the fruit pulp. Cut the rings in half to form long strips.
Boiling
- Bring water to a boil in a small pan, add lemon peels, then drain. Repeat this process three times to reduce bitterness.
Making Sugar Syrup
- In a clean pot, bring 2 cups fresh water and 2 cups sugar to a boil, stirring to dissolve the sugar.
Candying the Peels
- Reduce heat to low, add the drained lemon peels, and let them simmer until the white pith turns translucent.
Notes
Store soft peels in their syrup in the refrigerator for up to one month. For dry peels, keep in an airtight jar at room temperature for several weeks. You can use the syrup over ice cream or in drinks.