Prep 20 mins
Cook 1 hr 15 mins
Julia says, these are “…a charming edible decoration for sherbets, puddings, and many fruit desserts. Once made, refrigerate in a covered jar where it will keep for weeks.” Adapted from “The Way to Cook,” and is used in her “Fresh Lemon Sherbet” recipe. Be sure to use nicely ripe fruit.
- With a vegetable peeler, carefully remove the zest from the lemons without getting any of the white pith included. Cut them into julienne strips 1 1/2 inches long and less than 1/8 inch wide.
- In 1 quart of water, simmer the zests for 6 minutes, then drain and rinse in cold water. Set aside.
- Bring the 1/3 cup water to a simmer in a saucepan and add the sugar, stirring until completely dissolved.
- Cover the pan tightly and, as Julia says, “boil for a moment or two, until the last drops of syrup to fall from the end of a metal spoon form a thread.” (This part of Julia’s recipe is, I understand, a little vague. Yet sometimes cooking requires the actual experience to really know, and perhaps this is one of those times.).
- Remove saucepan from the heat, stir in the peel and let steep for an hour.
- Use in the “Fresh Lemon Sherbet” recipe or store in the refrigerator in a covered jar where it will keep for weeks.
- Makes one batch of candied zests for the 12 servings of sherbet.
I use this recipe during my holiday cookie making stint. It works well!