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Candied Lemon Zest for Iced Raspberry Lemon Syllabub
Recipe Summary
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
6 lemons, scrubbed
2 cups sugar
Cook's Notes
Zest will keep in the refrigerator for up to one month.
Gallery
Candied Lemon Zest for Iced Raspberry Lemon Syllabub
Recipe Summary
Yield: Makes 1 cup
Gallery
Candied Lemon Zest for Iced Raspberry Lemon Syllabub
Candied Lemon Zest for Iced Raspberry Lemon Syllabub
Candied Lemon Zest for Iced Raspberry Lemon Syllabub
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 6 lemons, scrubbed
- 2 cups sugar
Directions
Using a vegetable peeler, cut the zest from the lemons. Use a knife to remove any white pith, and cut zest as thinly as possible lengthwise.
Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
In the same saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.
Cook's Notes
Zest will keep in the refrigerator for up to one month.
Cook’s Notes
Zest will keep in the refrigerator for up to one month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Candied Lemon Zest for Iced Raspberry Lemon Syllabub
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Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Candied Lemon Zest for Iced Raspberry Lemon Syllabub
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
