How to Make Candied Citrus Peel
Use candied citrus peel to add a sweet-tart touch to ice cream, baked goods, cocktails and more.
- Scrub and thoroughly dry fruit.
- Peel vertical strips of zest with a vegetable peeler; cut into matchsticks. Place zest in a pan and cover with cold water. Bring to a boil, then drain. Repeat twice.
- Return zest to pan; stir in 1Ž2 cup each sugar and water. Simmer over low heat until zest is translucent and syrup has thickened slightly, 10 to 15 minutes. With a slotted spoon, transfer zest to a sheet of parchment; let cool.
- Toss candied zest in additional sugar just before using, if desired. Store the zest in an airtight container at room temperature for up to 1 week.