Ingredients
- 3 bright-skinned (preferably organic or unsprayed) oranges
- 5 lemons
- 6 limes
- or 1 grapefruit
- 1 cup sugar
- plus more for sprinkling if desired
- 2/3 cup water
Instructions
- Use a vegetable peeler, pressing firmly, to remove the orange zest in wide strips about 1 1/2 to 2 inches long.
- Cut into very thin strips, about 1/8 inch wide.
- Put the citrus zest in a small saucepan and fill with water.
- Bring to a boil and boil 5 minutes; drain.
- Repeat.
- Return the zest to the saucepan with the sugar and 2/3 cup water and bring to a simmer, stirring until the sugar dissolves.
- Cover and simmer for about 5 minutes, or until the zest is translucent and tender.
- Transfer the zest and syrup to a small bowl.
- Cover and refrigerate overnight.
- (The zest can be refrigerated for several weeks.)
- Using a slotted spoon, transfer the citrus zest to paper towels to drain before using.
- Sprinkle with additional sugar, if desired.
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