To candy orange, lemon and grapefruit peel, the trick is to boil the peels first to remove bitterness. This step is critical to create yummy, gourmet, bittersweet slivers.
- 4-5 grapefruits that have not been sprayed with chemicals. (OR 8-10 oranges, OR 10-12 lemons)
- 2.5 cups water
- 2 cups raw sugar
- 1/2 cup fine sugar for final coating
- One pot to boil the peels, make the syrup and coat the peels
- Parchment paper and trays for drying the peels
How to do it:
- PEEL AND SLICE: Score the fruit in sections and peel. The pitch can remain on the peel, don’t fuss with it. Cut the sections into strips if you want smaller candied pieces. (Instead of thin slices you can opt to use larger pieces, for example 4 sections from each fruit. You can always slice up after they are candied.)
- BOIL AND RINSE: Put the peel in a pot and cover with water. Bring to a boil and once the water rolls, turn off the heat. Boil again for a second time. Drain and rinse. Reserve until you have a syrup made.
- MAKE A SYRUP AND COAT THE PEEL: In the warm pan, add the water and raw sugar. Stir occasionally, bring to boil and add the peel. Stir to coat all the pieces and turn down the heat to simmer for approximately 30 minutes, making sure the sugar does not burn. Turn off the heat and prepare to remove the peels and syrup.
- RESERVE THE SYRUP: Bottle up the remainder of the syrup for sweetening summer drinks such as iced tea with mint or borage leaves! After you remove the peels, you can dilute the syrup before saving. If you need to thin it out, add water and heat on low to make it pourable.
- SUGAR THE PEELS AND DRY: Place parchment paper on a tray. Sprinkle fine sugar all over the parchment. Then place the peels on the sugar without overlapping peels. Sprinkle fine sugar on top of your peels and let cool for 3 hours.
Keep in an airtight container. They won’t last! I just used chunks in lemon and ginger scones – awesome!
If you like herbs, check out our homemade pretzels packed with herbs!