Candied Lemon PeelAn uncle and aunt were headed to the Philippines. They invited me and my wife to pick lemons from their two lemon trees before they left. They didn't want them to rot on the tree while they were away. We took them up on their invitation, drove to their home and picked about 100 lemons and filled two plastic bags.
After washing and stripping (use a lemon zester) the lemons, the peels are ready to be candied.
In a 1,5 quart sauce pan, fill with simple syrup (1 C water and 1 C organic sugar) and add 1 C of stripped lemon peels. Boil for 15 minutes and then reduce to a low boil for 1,5 to 2,0 hours with cover on, stirring occassionally.
Drain well and place boiled lemon peels and 1/2 C organic sugar in an air tight container. Shake well. Refrigerate overnight (or more) and then add another 1/2 C organic sugar. Shake well again. Candied peels should be dried and covered with sugar granules.
Eat like candy or use as a dessert garnish. Enjoy!
