Candied Lemon Bites
- 4-6 lemons (For candied citrus, try to use organic lemons. The peel holds much of the pesticide on conventional lemons.)
- 1 cup white sugar
- 1 cup water
- approximately 1 more cup white sugar
Wash and scrub lemons.
Peel your lemons while trying to avoid as much white “pith” as possible.” (Of course you can peel the lemon skin into long strips, but if you are letting kids help, you may end up with “bits” instead.)
After removing the peels, blanch them in simmering water for about 3 minutes to remove the bitter oils.
Scrape as much remaining pith as possible from the blanched peels using the back of a spoon. Lilah helped with this part and we ended up with a little pith, and it wasn’t a huge problem.
Make a simple syrup. Combine 1 cup of water and 1 cup of sugar in a saucepan over medium heat. Stir regularly until sugar has dissolved. Add peels to simple syrup. Cook over medium heat for about 10 minutes. (Note that thicker skinned citrus like oranges may need 5 minutes to blanch and up to 20 minutes in the syrup).
Save the simple syrup which is now infused with lemon essence. Use some in cocktails, or homemade lemon soda. If you are willing to part with the syrup, bottle it and give it to a friend.
Lay out parchment paper and set out a low bowl with sugar. Take the strips/bits and dip them in the sugar, which will easily stick to the syrupy peels.
Let dry on parchment. Store in an airtight container.