a beautifully easy way to preseve citrus for use in cocktails or baking- or an elobaorate way to make a citrus simple syrup for cocktails
Course Dessert, Drinks, Gluten free
Prep Time 5minutes
Cook Time 1hour
18” saucepan or skillet (this is one instance where I don’t use cast iron because of the high acid and long cooking time involved)
water for boiling
an ice bath
1meyer lemon sliced thinabout 10 slices depending on the size of the fruit
wash and rinse your citrus
slice as thin as possible while still maintaining shape (this varies from fruit to fruit). You can either discard the ends or remove the outer peel sans pith and candy that as well.
Blanch by scalding in simmering water for one minute followed by an ice bath.
In a 18” saucepan or skillet (this is one instance where I don’t use cast iron because of the high acid and long cooking time involved) or something big enough for the fruit to form a single layer combine equal parts granulated sugar and water over medium heat.
Once the sugar has dissolved add the blanched citrus slices and simmer until mostly translucent (depending on thickness this can take anywhere from 35 minutes to an hour) checking regularly to make sure the liquid has not evaporated or gotten too thick and is maintaining a simmer not a roiling boil
remove cooked slices to a wire rack placed over a silpat or parchment paper to catch the sugary drips
reserve the leftover citrus sugar water as a citrus simple syrup for drinks or you could use it in whipped cream to add a citrus bite or as a drizzle over cake
candied fruit can be covered and refrigerated and will keep for several weeks- I tossed the pieces I was not using immediately in granulated sugar to help prevent sticking before layering in with said sugar in a covered bowl