food blog
food blog
Do you love citrus? Then this recipe is for you. Next time, don't throw away the peels. Use it to make candied zest, a delicious sugar treat.
I used orange, lemon, lime and grapefruit peel. I recommend that you use as many different citrus fruits as possible, as they will add different flavors and aromas to the candied peel. The resulting candies have a tart, sweet and citrusy flavor. They can be used as a treat on their own (kids love them!), served with beverages, or used instead of a filling in desserts or baked goods (just slice and add to the dough for muffins or buns).
The cooking process is very simple and does not require any special skills, but it does take a long time (about 2 hours for the whole thing). You will need to peel the zest, blanch it, boil in sugar syrup and dry. My detailed step-by-step recipe will help you make a wholesome treat that will delight you and your loved ones!
Take 8-9 of any citrus fruit (I used orange, lemon, lime and grapefruit). Wash them thoroughly with 1 teaspoon of baking soda, rinse and wipe off the moisture.
Cut off the top and bottom of the fruit (we won't be using them). Make 4-6 circular cuts along the length of the fruit and peel off the skin.
Now carefully cut away the albedo (the inner white spongy layer) from the rind. The more you cut off, the less bitterness there will be. Then cut the whole rind into strips, or you can cut it into shapes.
Place the zest strips in a saucepan and fill with water (water should cover the strips).
Bring to a boil over low heat and cook for 3-4 minutes. Then drain the water, pour water over the peel again and repeat this step once more. This will remove the bitterness. After the second boiling, drain the water, place the zest in a sieve and leave to rest.
Add 600 grams of sugar and 315 ml of water to the empty saucepan. Heat over medium heat and stir to dissolve the sugar completely. Add 2 teaspoons lime juice and bring the syrup to a boil.
When the syrup begins to boil, reduce the heat to low and add the zest strips. Simmer for 50-60 minutes, stirring occasionally.
After one hour, remove the strips of zest from the pan with a slotted ladle and transfer to a strainer to drain the excess syrup. Allow the syrup to cool. When cooled, pour the syrup into a jar and store in the refrigerator. This syrup can be used in other recipes, such as desserts or drinks.
Place the zest strips on a baking sheet lined with parchment paper and spread them out evenly so they don't touch. Allow to dry at room temperature for 30 minutes.
While the strips are drying, make the sweet and sour coating. Mix all the ingredients in a deep bowl: 80 grams of sugar, 10 grams of powdered sugar, 1-2 tablespoons of citric acid (gradually add 1/2 teaspoon of citric acid and taste each time), and 1 teaspoon of cornstarch. Mix well.
Add the cooled zest strips to the sprinkles and coat well. Wait a few minutes for the sprinkles to soak in and then enjoy.
Store the finished candied citrus peels in an airtight container or jar at room temperature for no more than a month (although I think they will run out much sooner). Enjoy!
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