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
- Cut 1 lemon in half.
- Cut each half into 8 wedges (16 total).
- Remove seeds and any remaining pulp.
- Lightly scrape the inside of the peel with a teaspoon to remove excess pith (this helps reduce bitterness).
- Slice each wedge into thin slivers, no wider than ¼ inch.
2) Blanch the peels (twice)
- Add peel slivers to a small saucepan with water (enough to cover).
- Bring to a boil and boil for 60 seconds.
- Drain.
- Repeat once more (fresh water, same 60 seconds), then drain again.
3) Candy the peel + make syrup
- Add ¾ cup sugar, 1 cup water, and the blanched peels to the saucepan.
- Bring to a rolling boil, then reduce heat to a gentle simmer.
- Simmer for 1 hour, stirring every 15 minutes. (or until glassy and syrupy)
4) Dry + coat in sugar
- Strain the syrup into a jar (save it—this is gold for cocktails).
- Lay the peel slivers on wax paper for until cool to touch, no more than 15 minutes.
- Toss peels in loose granulated sugar until evenly coated.
- Remove from sugar and let cool/dry further.
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Frequently Asked Questions
Tons. Here are easy go-to uses:
- Chop and fold into cookies, scones, or muffins
- Use as a cocktail garnish (old fashioned, gin fizz, whiskey sour)
- Sprinkle over vanilla ice cream, cheesecake, or yogurt
- Add to trail mix (dangerously snackable)
Don’t waste it—this stuff is perfect for:
- Sweetening lemon iced tea
- Mixing into cocktails with bourbon, gin, or vodka
- Making quick lemonade (add water + ice)
Store it in an airtight container:
- Room temp: good for several days
- Refrigerator: lasts longer (best if your kitchen is warm/humid)
Pour into a sealed jar and refrigerate:
- Fridge: use within about 2 weeks
- If it smells off, toss it.
Blanch the peels one more time (a third blanch) before simmering in syrup.
Add a small splash of water and warm it gently, stirring until it loosens up.
