"Homemade" candied lemon peels

3 organic lemons (about 400 g, from Sicily this time)

¹/₂ liter water

250 g white sugar

1 tbsp acacia honey (or glucose) (optional)

Wash the lemons well.

Take the tips off. Cut the lemons into 4.

Cut each quarter in half. Cut the pulp almost to the skin. We're just leaving a few. Divide into 3 to obtain strips.

Put the strips in a large saucepan. Add cold water to cover. Bring to a boil again for 5 minutes.. Drain and renew 2 times.

Return the strips to the pan, add cold water up to about 2 cm above. Bring to a boil, turn down the heat a little and cook for 30 minutes. Drain.

Choose a large saucepan so that the strips are almost on a single layer.

Pour ¹/₂ liter of water, sugar, and honey into a large saucepan. Bring to a boil. Lower the heat, add the lemon strips, and cook in small broths for 30 minutes. Remove from heat and allow to cool.

At this point, the barks begin to become translucent. They are left in the syrup until the next day.

Cover tightly and let stand at room temperature for 24 hours..

The next day, remove the bark from the syrup. Put the syrup to heat, add the bark and cook for about 15 minutes. Allow to cool for about 10 minutes, then drain and place on a wire rack. Let them dry for 24 hours.

Then roll them in sugar, or not.

Well packed, they keep for several weeks.

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