Candied Lemon Peel
Ingredients:
Lemons
1 cup white sugar
1 cup water
Directions:
trim off lemon peel from two lemons, leaving white pith on the lemon
julienne lemon peels
in a sauce pan, combine 1 cup of water and 1 cup granulated sugar
bring sugar water to a boil, add peels. Reduce heat to medium-low and simmer with lid off for 10-15 minutes. Stir occasionally, watch for peels to become translucent, not browned.
Remove with slotted spoon or fork, place on waxed paper to cool.
Optional: can roll or sprinkle with additional sugar.
Store in pantry in air-tight container for 1 week or freezer for 6 months.
Recipe courtesy of Foodandgladness.com