Candied Lemon Peel + Lemon Simple Syrup

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.  

Here's what you'll need:

Directions:

  • 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. :)

Ginger + Cinnamon Simple Syrup

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

This syrup looks pretty glorious.

Here's what you'll need:

  • 1 piece of ginger about 4" long
  • 2 cinnamon sticks - crushed and broken
  • a sieve or some cheesecloth - these pieces are pretty big so you may be able to just fish them out with a spoon
  • 1 cup raw sugar
  • 1 cup water

Directions:

  • 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. 

Blackberry Syrup

I make lots of simple syrup. There are just so many different things to make. I intend to make as many as I can. Today, I'm making blackberry simple syrup. Tomorrow, I'm going to post about making lemonade out of it, but there are so many other things I could've made. I thought about using it for pancakes or even as a middle layer for breads or cakes. There is also the obvious choice of keeping it around for cocktails, italian soda, coffee or tea. 

 

I did this syrup a little bit differently, I didn't add any water. I only used blackberries and sugar. This made is thicker, more like maple syrup. I figured since I'm rehydrating the whole mix for lemonade, it'll get plenty of water soon enough!

Prep: 5 min

Cook: 5 min

Makes: 1 1/4 cups

Here's what you'll need: 

  • 1 cup of sugar
  • 1/2 cup of blackberries
  • Medium sauce pan
  • Sieve or cheesecloth - I prefer the sieve, it's a lot less messy and easier to manage

Directions:

  • Place both ingredients in a medium sized sauce pan and bring to medium heat. 
  • Mash up the blackberries as the mixture is heating up. They get soft very quickly under mild heat. So, they should mash up pretty easily.
  • Cook the mixture for 5-10 minutes, or until sugar is completely melted.
  • Strain through your sieve or cheesecloth. 
  • Store in a sealed jar in the refrigerator. 

What can I say about this syrup? It's fruit and sugar, so.. delicious. Think blackberries, magnified and pureed. Pretty stellar!