This is a terrific accompaniment with a nice sorbet. We enjoy the very fresh/tart flavor of our Lemon and Lime Sorbet (and you can access that recipe easily by clicking on that recipe title) and then we place a piece of this Candied Lime Peel on the side to provide a wonderful “pop” to the flavor of the sorbet. This can be made with any citrus fruit.
No special culinary equipment is needed to prepare these wonderful, candied citrus peels.
1 cup of lime peels (which can be any citrus peels, but ensure that you shave the citrus peels off the pith, which can be a bit bitter, and then follow the directions below)
½ cup of White Sugar
¼ cup of Water
⅓ cup of Bakers Ultra-fine Sugar
Place the citrus peels into a saucepan and add water to cover the citrus peels completely. Place it on the stove and bring it to a boil. Once it is boiling, reduce the heat and let it simmer for about 10 minutes. After 10 minutes, strain the citrus peels and return them to the saucepan, add water to cover the citrus peels completely and place the saucepan on the stove and bring it to a boil again. Once it is boiling, reduce the heat and simmer it for another 10 minutes. After 10 minutes have passed, strain the citrus peels again, and repeat this process one more time, and then strain the citrus peels.
In a separate saucepan, bring the ¼ cup of water and the ½ cup of sugar to a boil. Reduce the heat and let the sugar dissolve. After the third process of cooking the citrus peels is complete, strain the citrus peels, and then add them to the water/sugar mixture. Cook them over medium low heat. Spread the ultra-fine sugar on a plate, and then remove the citrus peels from the sugar-water. Coat the peels in the ultra-fine sugar. Once they are coated, place the citrus peels on a wire rack and let them become firm. Then store the candied peels in an air-tight container in the refrigerator.