Who knew you could eat the rind of a lemon? I suppose you can eat just about anything if there’s enough sugar on it. I could, anyway.
These lemon peels (original recipe found here) are a fun, sugary, jelly-like treat that I think would be a fun thing to include in some kind of holiday treat box. Especially because that means you would only have to make them once a year, since they were not exactly a breeze to make. And honestly, they aren’t really good enough to make you want to go through the process very many times. But they’re still kind of fun!
- 4 lemons
- 3 cups of dextrose
- 4 cups of water
- 1/4 cup of dextrose
- Cutting board
- Sharp-edged spoon
- Baking sheet
- Parchment paper/aluminum foil
Cut the lemons into quarters lengthwise.
Peel the lemon flesh from the rind (you can save them for something later).
Slice the peels into thin strips.
Place the strips into a saucepan and cover them with water. Bring to a boil for 30 seconds and then drain them with a colander.
Put them back in the pan, cover with water, and boil again for 30 seconds. Then strain them.
Put the 4 cups of water and 3 cups of sugar into the pan over medium-high heat. Stir until the sugar has dissolved.
Add the peels and bring the water to a boil.
Let the peels simmer for about 75 minutes, stirring every 15.
When they’re done strain the water into a jar to use for later use (I’m thinking up some recipes for this…).
Line a baking sheet with parchment paper or aluminum foil and spread the peels out on top. Let them cool for about 15 minutes.
Put the 1/4 cup of sugar in a small bowl and dip in each lemon peel making sure to coat the whole thing.
Place the peel back onto the parchment and when they have all been dipped in the dextrose, let them dry for 2-3 hours.
Elimination Diet safe: Yes!