Seasonal Recipes
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A delicious treat and useful ingredient.
Citrus Peel (lemon, grapefruit, orange, lime)
Granulated sugar
Water
Grapefruit skins are much thicker than other citrus skins. Cooking them a while in boiling water helps loosen up the white pithy part so it is easier to scrape off.
Scrub the outside rinds thoroughly to remove any dirt. Put rind in cold water, bring to a boil and boil for 10 minutes. Drain and repeat this process two more times. Drain, rinse with cold water, and scrape away the pithy white part of the peel. Slice into strips.
For each cup of rind, prepare a sugar syrup of 1 cup of sugar to 1 cup of water. Put rind in the syrup, put the lid on and simmer slowly until the peel is semi-transparent. This may take several hours. Stir occasionally and watch carefully near the end of the process as over cooking can lead to the syrup turning to toffee.
Cool the peel and coat the strips with granulated sugar.
Dry overnight on a rack.
Can be stored in sealed sterilised jars for up to a year.
This recipe is adapted from Elise Bauer's Simply Recipes blog.
Read a blog post about this candied peel recipe.
