Preserved Lemon Peel

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Trim the lemon ends and cut into four to six wedges. Remove all seeds and exposed white membranes.
   ▶ ≈0:06
2. 2
   Separate the lemon flesh from the peel and reserve it.
   ▶ ≈0:20
3. 3
   Blanch the lemon peels by covering with cold water, bringing to a boil, draining, rinsing, and repeating. This softens the rinds and removes bitterness.
   ▶ ≈0:27
4. 4
   Extract juice from the reserved lemon flesh, strain through a sieve, and save for drinks, lemon pie, cake, or cocktails.
   ▶ ≈0:49
5. 5
   Peel the ginger using a spoon.
   ▶ ≈1:08
6. 6
   Combine the blanched lemon peels with sugar and ginger, vacuum seal, and cook for 4 hours at 88°C (190°F).
   ▶ ≈1:22