7 medium to large pieces of citrus fruit (lemons, oranges, grapefruit, limes, etc.)
2 Cups + 2 Cups water
4 Cups sugar
superfine sugar for coating (has smaller, finer crystals than regular granulated sugar, and is used in candy- and cocktail-making)
Throughly wash and scrub your citrus 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 saucepan, bring 2 Cups of water to a boil, add the sliced peels, and boil for 15 minutes. Remove the peels and drain water from them.
Add 2 cups of water and sugar to the sauce pan and bring to a boil, stirring to dissolve sugar. Add the citrus peels and reduce the boiling mixture to a simmer. Allow to simmer 45 minutes, or until peels become translucent.
Using a slotted spoon, remove peels in batches, allowing any excess sugar syrup to drain back into the pan**.
Toss hot peels in more 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 covered container in a cool, dry place for up to one month or freeze for up to three.
There’s a Thirsty Thursday video of how to make this recipe on AllSpice’s Facebook page.
*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!