Candied Lemon Zest

Set two pots of water (with 1 quart of water in each) to boil over high heat. By the time you’re ready to start blanching, the water will be ready.

Use a peeler and make long broad strokes from pole to pole of the fruit. Avoid digging into the pith, but don’t fret if you’ve taken a bit as you peel. Chop the zest into thin strips if desired.

Set up an ice bath by filling large bowl three-quarters of the way with ice cubes and cold water. Set the bowl near the stove, along with a slotted spoon, spider, or small strainer.

When the water comes to a boil, add the zest to Pot #1 and allow it to simmer for 20 seconds. Remove the zest from the water, either by fishing it out with the spider or pouring it through a strainer into the sink. Rinse and refill Pot #1 with another quart of water, and return the pot to a boil.

Plunge the zest into the bath of ice water. It’s helpful to keep the strands inside the strainer in the bath to avoid having to pick the zest out of the ice.

Repeat the procedure two more times.

When you’ve finished blanching, you can immediately set up for the final step: candying. Using the ratio of 1 cup fresh water to one cup sugar for every four fruits you’ve zested, combine sugar, and water and bring it to a boil over high heat, stirring occasionally.

Once all of the sugar has dissolved and the syrup is bubbling, reduce the heat to a simmer (just a few steady bubbles, as opposed to a rolling boil) and add the blanched zest. Simmer for about twenty minutes, until the zest is completely translucent and curling along the edges. The syrup will become thicker and take on some color from the peel. Store the zest in the syrup and allow it to cool before using it. Refrigerate in a sealed container.