Candied Citrus Peels

These candied peels make a wonderful garnish for many of our Thirsty Thursday drinks, on top of cakes, or as a snack by themselves!

7 medium to large pieces of citrus fruit (lemons, oranges, grapefruit, limes, etc.)
4 Cups water
2 Cups sugar
superfine sugar for coating

Throughly wash and scrub your fruit.
Slice the top and bottom off of each piece of fruit. Carefully, make a cut from top to bottom through the rind, insert your knife (or finger) and slowly peel the rind off in one large piece*. Slice the peels into 1/4 inch strips.
In a medium sauce pan, bring 2 cups of water to a boil, add sliced peels, and boil for 15 minutes. Remove peels and drain water.
Add 2 cups of water and sugar to the sauce pan and bring to a boil, stirring to dissolve sugar. Add citrus peels and reduce to simmer. Allow to cook 45 minutes, or until peels become translucent.
Using a slotted spoon, remove peels in batches, allowing any excess syrup to drain back into the pan**.
Toss hot peels in superfine sugar to coat.
Spread coated peels on a wire rack and allow to dry completely. This may take 1-2 days.
Store in a cool, dry place for up to one month or freeze for up to three.

*If you are having trouble removing the peel in once piece, you can cut it into 1/2 or even 1/4 segments and remove in pieces.
**Don’t toss the syrup! It is wonderful in cocktails, cakes, teas, or dressings!