Are you looking for a fun way to elevate your desserts or simply need a sweet burst of flavor? Try this versatile Candied Zest recipe! Whether you choose Candied Lemon Zest (as pictured), Candied Lime Zest, Candied Orange Zest, Candied Grapefruit Zest, or any other citrus zest, it’s sure to add a delightful touch to your treats.
You can make Candied Lemon Zest, Candied Lime Zest, Candied Orange Zest, Candied Grapefruit zest, or any citrus of your choice.
The key to start this recipe is getting nice ribbons of zest. Zest is the top layer of the citrus skin that has no whites. The white is called pith and is very bitter. So be sure to use the right tools when zesting you fruit. This is the type I like: Citrus Zester
Bring the sugar and water to a boil. Add the zest of your citrus (lemon is shown). Cook for 2-3 minutes. Strain and keep the liquid. Let rest for 5 minutes. Add the zest back into the liquid and put in a pot to cook for another 2-3 minutes. Strain and reserve the liquid as a citrus simple syrup.
Roll the strained zest in granulated sugar. Shake off the excess sugar and let rest for 5 minutes. Then roll again in fresh sugar. Shake off the excess sugar and serve on top of your favorite dessert.
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