Candied Citrus Peel

Name: Candied Citrus Peel
Yield: makes about 1 cup (200 g), drained
Ingredients: 4 large lemons or oranges, preferably unsprayed; 2 cups (500 ml) water; 1 cup (200 g) sugar; 1 tablespoon light corn syrup; Pinch of salt

December 9, 2011

Not only does this chewy candied peel make a tasty tangle atop a scoop of citrus-flavored sorbet or ice cream, but it’s also terrific drained, finely chopped, and folded into just-churned Super Lemon Ice Cream (page 85), Fresh Ginger Ice Cream (page 43), or Cheesecake Ice Cream (page 62). If you don’t have a candy thermometer, simply cook the peel until most of the liquid has boiled away and the fine threads of peel are shiny and translucent.

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