Sour Candied Citrus Fruit Peels
Looking for a unique and delicious snack? Look no further than sour candied citrus peels! This recipe uses simple ingredients to create a vibrant and flavorful treat that's perfect for any occasion.
Servings: 10
Calories: 239kcal
Equipment
- Saucepan
- Mixing bowl
- Drying racks
Ingredients
- 3 lemons
- 3 grapefruits
- 2 cups sugar
- 2 cups water
For the Coating
- ½ cup sugar
- 1 tablespoon citric acid
Instructions
- Begin by cutting off the ends of your lemons and grapefruits. Carefully score the peels from top to bottom.
- Use your fingers or a paring knife (being careful if you use a knife) to gently remove each peel from the citrus fruit.
- In a saucepan, cover the peels with fresh water and bring to a boil. Let them simmer for 5 minutes, then drain the water.
- Add both the sugar and water to the saucepan. Stir until the sugar dissolves completely, then add the peels back in and bring it to a simmer, cooking for 1 hour.
- Once the hour is up, remove the peels from the syrup and spread them out on a drying rack. Let them sit for 3 hours, allowing them to dry completely.
- In a mixing bowl, combine the remaining ½ cup of sugar and 1 tablespoon of citric acid. Toss the dried peels in this mixture to coat them evenly.
Notes
I’ve included step-by-step images in the post above for visual guidance.
While I use lemons and grapefruits, this method can be applied to other citrus fruits like oranges, or limes.
The thickness of the candied peel can be adjusted based on preference. Thicker peels offer a chewier texture, while thinner strips will dry faster and have a more intense citrus flavor.
The drying time can vary depending on the humidity levels in your kitchen. If your peels aren't fully dry after 3 hours, simply leave them on the drying rack for a bit longer.
Store your finished candied citrus peels in an airtight container in the fridge.