Candied Zest
3 servings
30 minutes
Candied zest is a refined treat of Italian cuisine filled with the sunny freshness of citrus fruits. This recipe has roots in Mediterranean traditions where lemon and orange zest is used not only in desserts but also to add brightness to various dishes. During preparation, the fruit peel soaks in sweet syrup, transforming into delicate, crunchy pieces with a harmonious balance of sweet and sour flavor. Perfect for decorating pastries, adding to tea, or simply enjoying its light caramel texture. Candied zest imparts a unique aroma to food and makes it more sophisticated.
1
In a medium-sized pot, combine 1 cup of sugar and 1/4 cup of water. Stir over heat until the sugar dissolves, but do not boil.
- Sugar: 1 glass
- Water: 125 ml
2
Add the sliced peels of lemons and oranges. Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes.
- Lemon: 3 pieces
- Oranges: 3 pieces
3
Remove from heat and cool. Dry the zest, keeping the syrup.
- Lemon: 3 pieces
- Oranges: 3 pieces