Author: Zachary A. Martz

I made a standard batch of iced tea today with fresh-squeezed lemon. But after juicing, I had a pile of lemon peels left on the cutting board—and throwing them out felt like a waste.

So instead, I turned the leftover peels into candied lemon peel: bright, chewy citrus strips coated in sugar. They’re perfect for cocktails, baking, snacking, or topping desserts—and you also get a bonus product: lemon syrup (great for mixed drinks).

Why You’ll Love This

• Uses up leftover lemons (low waste, high reward)
• Makes two things: candied peel + citrus syrup
• Easy ingredients you already have
• The bitterness gets tamed with a quick double-blanch

Ingredients:

• 1 Lemon (peel from it)
• ¾ cup sugar (plus extra for coating)
• 1 cup water

Directions

1) Prep the lemon

1. Cut 1 lemon in half.
2. Cut each half into 8 wedges (16 total).
3. Remove seeds and any remaining pulp.
4. Lightly scrape the inside of the peel with a teaspoon to remove excess pith (this helps reduce bitterness).
5. Slice each wedge into thin slivers, no wider than ¼ inch.

2) Blanch the peels (twice)

1. Add peel slivers to a small saucepan with water (enough to cover).
2. Bring to a boil and boil for 60 seconds.
3. Drain.
4. Repeat once more (fresh water, same 60 seconds), then drain again.

3) Candy the peel + make syrup

1. Add ¾ cup sugar, 1 cup water, and the blanched peels to the saucepan.
2. Bring to a rolling boil, then reduce heat to a gentle simmer.
3. Simmer for 1 hour, stirring every 15 minutes. (or until glassy and syrupy)

4) Dry + coat in sugar

1. Strain the syrup into a jar (save it—this is gold for cocktails).
2. Lay the peel slivers on wax paper for until cool to touch, no more than 15 minutes.
3. Toss peels in loose granulated sugar until evenly coated.
4. Remove from sugar and let cool/dry further.

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