Julia Child’s Candied Citrus Peel

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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