Candied Lemon Peel

INGREDIENTS

• 4 lemons
• 2 cups cold filtered water PLUS lot of tap water
• 2 cups white sugar

STEP BY STEP

1. Cut lemons into quarters.
2. Remove the fruit pulp, leaving the yellow peel and the white pith.
3. Cut the quarters into 1/4 inch crescent strips.
4. Put strips in a small pan, and cover with tap water.
5. Bring water and lemon peel strips up to a boil in a small pan.
6. Simmer 2 minutes.
7. Drain as much of the water, as you can.
8. Fill the pan with more water
9. Bring water up to a boil and simmer 2 minutes
10. Drain most of the water.
11. Fill the pan up with cold water
12. Rinse for a few minutes, and dump water.
13. Fill up the pan again, rinse for a few minutes, then dump water.
14. This time, use a colander so that you get as much of the water off the lemons as possible.
15. Combine 2 cups of cold filtered water with 2 cups sugar.
16. Bring to a boil, stirring to dissolve the sugar.
17. Reduce heat to low simmer and stir in citrus peels
18. Simmer for 20 minutes.
19. Strain lemon strips, dumping water, but DO NOT RINSE THE PEELS.
20. Set peels on clean printer paper to dry slightly.  About 15 minutes.
21. Toss the candied peels in 1/2 C Turbinado sugar, granulated sugar, or powdered sugar (different textures) and let dry for another 6-8 hours.
22. Store in an airtight container at room temperature for up to a month.