"Homemade" candied lemon peels
Saturday, May 2, 2020
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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.