Candied Lemon Peels from Leftovers

November 25, 2011 at 2:02 pm (Other Drinks) (, )

I finally figured out what to do with all the leftover lemon peels after making a batch of limoncello.  I made a beautiful batch of candied lemon peels.  It took some experimenting and since I had two batches of lemon peels, I had more than enough to work with.

I made a simple syrup of 2 cups of sugar and 2 cups of water.  Bring it to a boil, then add the lemon peels and boil them until they are translucent.  At least that is what the recipe said.  They got kind of translucent, not very, but you could see the difference.  Drain them and spread them out, let them dry a little.

I then put some sugar in a bowl and added some of the peels.  I mixed it around and added more peels, then more sugar as needed.  It got kind of granular all over the outside.  I did this with the whole batch until they all had a good coating of sugar.  I then put them in the oven at 170 degrees for a while to dry out.

When they cooled and dried a bit, I sprinkled sugar all over again and tossed them around again.

What didn’t work – the second batch I put in the oven to dry without first tossing them with sugar.  When they came out of the oven, they were kind of tough and curled up.  I’m not sure I boiled them enough, so I don’t know if they got too dry because they weren’t precoated or just not cooked enough in the first place.  I tossed them with some more sugar but they just aren’t as good as the first batch.

And of course my wife saved the leftover lemon flavored simple sugar.  I think it’s basically just limoncello without the alcohol.  Great for ice cream.


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Limoncello Details

November 24, 2011 at 10:34 am (Other Drinks, Winemaking) ()

The photo to the right is the 2 liter jar I use to infuse the vodka with the lemons.  In front of that is one of the 1 liter stoppered bottles I use to store the finished product.  Both of those are from IKEA.  I have about 10 of the stoppered bottles.  A single batch fills a little more than 2 of them.

The small bottle in front is a vinegar bottle I got from the local dollar store.  It’s hard to find these in glass, they are usually plastic.  They hold like 300ml, just enough for one night of drinking.  Small is better for three reasons, it easily fits in the freezer, the smaller volumes chills faster when you need to put it in a friend’s freezer, and people don’t over-drink when there is a small amount to begin with.

I keep forgetting to post the amount of sugar.  Today I boiled the sugar/water mixture.  I use 3 cups of water and 4 cups of sugar.  Heat until it just starts to boil, then let it cool before pouring in the liquid.

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