Uses for Citrus Peels Plus Candied Lemon Peel Recipe

Instead of tossing out the peels from citrus fruits:

• Wash them, dry off the water and then store in their own freezer bags (ie. baggy for orange peels, another for lemon peels, etc.) and freeze. When you have a recipe that calls for lemon zest, just take a peel out of the freezer, let it thaw and then use in the recipe.
• Let the peels dry out and use them in simmering pot recipes.
• Use the peels for flavored sugars. Great for baking toppings and flavoring teas!
• Save them to toss in the fireplace for a fragrant smell.

Another use for citrus peels is to candy them and use them in baking (things like fruitcakes, muffins and fancy breads) or cover them in chocolate and see what happens .

Candied Lemon Peel Recipe

*First make sure to remove as much of the pith of the peel as possible (the white part)

Ingredients

Peels from 6 lemons
1 1/2 cups water
1 1/4 cups white sugar
3 TBS corn syrup (light)
Sugar for coating (optional)

Directions

• Drop the peels in a boiling pot of water, reduce heat and simmer for 10 minutes. Drain all the water and repeat process with fresh water. Drain the water again and repeat, but this time let the peels simmer for about 20 – 25 minutes (peels should be tender). Remove from heat and drain the water.
• Once the peels are cool enough to handle, slice into small strips (about 1/4″ to 1/2″ wide).
• Bring to a boil the water, sugar and corn syrup. Let it boil for 3 minutes, then add the peel strips. Reduce heat, cover and simmer until the lemon peel starts becoming translucent. Remove the lid and cook the syrup down until there is only a couple spoonfuls of syrup left. Watch carefully at this point so nothing gets burned.
• Remove the peels carefully and lay singly on a wire rack to cool. Dry overnight.

Optional:

• While still warm, you can sugar coat the peels in a bowl of granular sugar (or coat by shaking in a plastic bag with sugar) and then allow to dry singly on a wire rack.

Secret for Success:

Remove as much of the white pith as possible before boiling the peels, it can add a bitterness if left on. Also make sure to cook the peels long enough–you want them to be very tender (use a sharp knife to determine tenderness).

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