Candied Citrus Zest

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 33 g / 1.18 oz citrus peel
  • 67 g / 2.35 oz simple syrup (50° Brix)


  1. If the pith on the citrus peel is too thick, cut it off and discard. (For kumquats, cut the bottom part that held the stem off, then cut them in quarters and remove the seeds.)
  2. Stack 5 pieces of citrus peel with the pith facing up and cut into a fine chiffonade (except kumquats).
  3. Blanch the chiffonade (or quartered kumquats) 3 times in water, changing the water each time. This is to eliminate the bitter flavor of the skin. Blanch the grapefruit peel 5 times.
  4. Place the blanched zest (or quartered kumquats) in a pot with the simple syrup.
  5. Cook over medium-low heat until the zest is translucent.
  6. Strain the zest out of the simple syrup and let it cool on a plastic wrap–lined sheet pan, refrigerated. Act quickly and make sure to refrigerate the zest, otherwise the sugar might crystallize.
  7. Once cool, reserve in an airtight container in the refrigerator.