Boiling Grapefruit And Lemon Rinds Recipes
CANDIED LEMON RIND
These treats are perfect dessert toppers. A pinch of baking soda in the blanching water helps speed the process by softening the peels and eliminating their bitterness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Line an 11-by-17-inch baking pan with parchment paper; place a cooling rack on top; set aside. Cut each lemon in half, and scrape out pulp. Roughly chop the pulp; set aside. Cut the rind lengthwise into 1/4-inch-wide strips.
- Fill a medium saucepan halfway with water. Bring to a boil over medium heat. Add baking soda and lemon rind; simmer gently for 5 minutes. Drain, and rinse under cold water.
- In a medium saucepan, combine 2 1/2 cups sugar and 2 cups water; bring to a boil over medium-high heat. Stir until sugar has completely dissolved, about 5 minutes. Add lemon rind. Simmer 30 minutes.
- Meanwhile, bring 2 1/2 cups sugar and 2 cups water to a simmer in another saucepan. Stir until sugar dissolves. Using a slotted spoon, transfer rind from first pot into second pot; simmer rind until translucent, about 1 hour. Remove from syrup, transfer to cooling rack set over baking sheet. When rind is cool but tacky to the touch, about 10 minutes, roll rinds in remaining 1/4 cup sugar. Store in an airtight container up to 1 month.
CANDIED LEMON PEEL
This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.
Provided by StevenRN
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 15
Number Of Ingredients 3
Steps:
- Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
- Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
- Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 29 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 26.6 g
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