I made this Lavender and Rosemary Infused Oil a few weeks ago, and this dipping sauce is what came from it. Since I have homemade bread just lying around, I obviously needed something to go with it. Making any kind of dipping oil is super simple. You can add fresh or dried herbs to it, if you want. Be careful with garlic, read about that here. Aside from the dangers of garlic, making dipping oil to go with bread or to put on salads is basically, basic. It's two ingredients oil and vinegar. When that's all you've got to work with, it's a really good idea to focus on quality ingredients. Well, it's always great to get the freshest and highest quality you can, it just makes everything come out that much better. But especially in this case.
I was making lemonade creamsicles as a gift for someone. It takes about six lemons, while looking at my juiced lemons I figured I could make some simple syrup out of the rind. Turns out that's not the only edible thing you can make out of your lemon rind. You can also make these candied lemon peels. In just a few extra steps you can make both the candy and the syrup. I love finding uses for things I might have wasted! I'm pretty satisfied with myself right now.
- Wash and peel the rind off your lemons with a carrot peeler. Aim for shallow cuts, because the pith is bitter. It's better to go horizontally around the lemon than up and down because you'll get longer pieces.
- Once you've removed the rind place them in a small sauce pan and boil with 2 cups of water.
- Strain out the water and repeat this step twice more until you use up 6 cups of water. You should boil and strain 3 times.
- Take your 2 cups of sugar, 1 cup of water, and lemon rinds and place inside the sauce pan together. Cook on medium high heat for 5-10 minutes or until all sugar is dissolved.
- Separate the lemon rind from the sugar with a sieve or simply pick the pieces out with a spoon and set them on a parchment paper or another non-stick surface to cool.
- Place the sugary fluid they cooked in, in an unsealed container to cool. This is your simple syrup. It will taste sweet and lemon-y. You're all done with it now and you can put it aside.
- Once the rind pieces have cooled, about 15 minutes, (they should be a bit sticky still) toss them in half a cup of powdered or granulated sugar.
- Let the pieces set for 2 hours on the counter and voila, you have lemon rind candy.
I feel pretty satisfied I was able to squeeze three recipes out of these six lemons. As a bonus, it turns out by boiling the lemon peel before making your syrup, it leaves a milder more delicate flavor to your simple syrup. A flavor that may be more universally appealing and not such a strong, tangy flavor.
It's more traditional with these to use granulated sugar, but I just love the look and taste of this powdered sugar mixed with the lemon. :)
So, I've been trying to make the transition from coffee to tea, at least part time. I've made a few things to make it more fun, like sugar cubes and this Cinnamon + Ginger Simple Syrup. In addition to being super delicious, ginger and cinnamon carry their share of health benefits.
While ginger aids in digestion, boosts immune systems, and aids in prevention of certain cancers, it also happens to taste great, and is affordable. Cinnamon regulates blood sugar, prevents unwanted blood clots, and can even improve brain function.
Now ruin it by mixing it with a bunch of sugar. Well in my defense I'm using raw sugar.
- It's really difficult, are you ready? Put all your ingredients in a sauce pan and cook 5-10 minutes or until sugar is dissolved
- Strain through a cheesecloth or sieve.
- Let it cool for 10 minutes, and transfer it into a jar.
- You're done.
Sadly, I have not mastered the art of taking pictures of things in bottles. I'm confident I will soon. Maybe I need a light bounce to reflect some of the glare? I'll figure it out.