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/ck/ - Food & Cooking

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19541109 No.19541109 [Reply] [Original]

So I was making some lime/lemonade/mint drink and figured I'd slice the leftover peels thin and put them in a jar covered in sugar from all sides, I thought I had heard of something like that but now I looked online and apparently you're supposed to boil the peels multiple times before putting them in the sugar to get rid of the bitterness. Should I take the peels out, boil them, put them back in the sugar or am I good to just let them sit on the kitchen counter for a couple days?

>> No.19541114

The boiling is only necessary if you don't remove the pith. Did you remove the pith?

>> No.19541121

>>19541114
No. So I guess they'll be really bitter?

>> No.19541123

>>19541109
Pro-tip: zest the melons first, then cut and squeeze

>> No.19541129

>>19541121
Yeah, you're only supposed to take off the top layer of the peel and leave the white part. You can use a vegetable peeler to take the zest off easily and then cut it into strips.

>> No.19541133
File: 832 KB, 1041x710, sour candied citrus peels.png [View same] [iqdb] [saucenao] [google]
19541133

>>19541109
I actually made this to remind me to do this. I have no idea where I can get citric acid.

>> No.19541136

>>19541121
idk
I only boil them with the pith when I make marmalade because in that situation, it will absolutely be bitter otherwise. In this case, since you're likely not going to actually be eating the actual peels, it might not be. idk
What I do know is that lemon sugar is delicious and that sugar and lemons are both cheap so it's not too costly a mistake. You can make a second batch with de-pithed peels alongside this first one, let them both infuse for a while then taste test them to see.

>> No.19541139

>>19541133
Supermarket. Check the jam making or baking sections.