Things You'll Need:
- Four medium-sized, ripe lemons
- 1 1/2 cups sugar
- 2 cups water
- Vegetable spray
- Small bowl
- Medium sauce pan
- Paring knife
- Colander
- Medium cookie sheet
- Cutting board
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Step 1
Rinse your lemons well and pat them dry. Cut off and discard the tips.
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Step 2
Cut the lemons into quarters from end to end. Slice the pulp of the fruit off the rind and set it aside. Remove any heavy pith, but not all of it. It is important to leave some meat on the skin so it can absorb the simple syrup while you are cooking it.
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Step 3
Squeeze the lemon juice from the pulp you removed in the last step into a small bowl. Remove any seeds and discard the remaining pulp. Set the juice aside.
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Step 4
Slice your lemon-rind "petals" lengthwise, each into four strips. Set aside.
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Step 5
Mix two cups of water, one cup of sugar and the reserved lemon juice in the medium sauce pan. Bring to a simmer on medium heat.
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Step 6
Add the lemon-rind strips to the simmering simple syrup. They should be entirely submerged. Allow the mixture to come back to a simmer. Cook for about 15 to 20 minutes, stirring occasionally, until the rind becomes tender and almost translucent. Remove from the heat and strain off the lemon syrup with the colander. Be careful—your lemon rinds will be very hot!
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Step 7
Pre-heat your oven to 150 degrees F.
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Step 8
Pour the remaining 1/2 cup of sugar into a small bowl. Roll several of the rinds at a time (while they are still warm and tacky) in the sugar, until they are completely coated. Place them on the cookie sheet.
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Step 9
Bake the sugared lemon rinds for about 45 minutes at 150 degrees F. Air-dry the rinds until they are cool. Serve however you like. Enjoy! (Store them in an air-tight container. No need to refrigerate.)
Comments
Alisiane said
on 9/18/2008 Never heard of this, but it sounds interesting.....I'm always game for experimenting in the kitchen!