Candied Lemon Peel & Orange Peel

Steps

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1. 1
   Juice the lemons if desired, then carefully peel away the skin.
   ≈0:23
2. 2
   Cut the lemon peel into thin slices or strips.
   ≈1:16
3. 3
   Place the peel in a saucepan and cover with water. Bring to a boil, simmer for a few minutes, then drain. Repeat this blanching process three times to reduce bitterness.
   ≈1:38
4. 4
   Add 1 cup water and 1 cup sugar, bring to a boil, then reduce heat to a gentle simmer. Cook for about an hour until the peel becomes translucent.
   ≈2:35
5. 5
   Remove the peel from the liquid and drain thoroughly. Set aside the cooking syrup to use for sweetening drinks or desserts if it doesn't taste bitter.
   ≈3:19
6. 6
   Spread the drained peel on a cooling rack to dry for one to three days, or speed up the process by drying in a low oven.
   ≈4:08
7. 7
   Once fully dry, cut the peel into small cubes and store in an airtight glass container in a cool place for several weeks, or freeze for later use.
   ≈4:40