This sweet/sour candied citrus peel is a flavourful garnish for cakes, pastries and fruity salads, capturing the fragrant essential oils in the peel. Coated in a mix of sugar and citric acid, it tastes like sour jelly sweets.
Makes about 100g
Prep/cook time: 40 minutes, plus a few hours drying time
- 1/2 pomelo, 1 grapefruit, 1 orange, 2 lemons or 2 limes
- 200g + 3 heaped tbsp golden caster sugar
- 3 heaped tsp citric acid
Technique: You can get citric acid online or from the spice section of international food supermarkets.
- Wash the fruit and dry well. Peel as many lengths of zest as possible from the fruit, avoiding as much of the bitter white pith as possible. You can also scrape off excess pith with a teaspoon. Cut each piece of peel into long, 2-3mm strips.
- Bring 200g sugar and 200ml water to a boil in a medium saucepan, reduce the heat and simmer until lightly thickened, about 5 minutes. Add the peel and simmer over low heat for 10-15 minutes, until translucent.
- Using a slotted spoon, transfer the peel pieces to a sieve and drain well. Put the remaining 3 heaped tbsp sugar and the citric acid in a lidded container and shake to combine. Add the drained peel and shake to evenly coat in the sugar.
- Transfer the coated peel to a piece of baking paper, arrange in an even layer and leave to dry for a few hours.
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- Use to top cakes, pastries and biscuits.
- Garnish fruity, sweet/sour salads.
- Eat like fizzy jelly sweets.
- Once dry, the candied citrus peel can be stored in an airtight container at room temperature for up to 2 months.
- The leftover syrup will have tons of citrus flavour, add to sparkling water to make homemade soda.
- Use any type of citrus.
food styling tips
Add a pinch of edible gold flakes to the sugar-citric acid mix for extra sparkle.