Confit Lemon Skin

• 1 whole lemon – washed and dried
• 100 g sugar
• 50 ml

Use a peeler to remove the peel, thinly, from the lemon. Reserve the flesh for another use. Place the peel inside a vacuum bag.

In a pot over medium heat, combine the sugar and water to make a thick syrup. Pour the syrup into the vacuum bag with the lemon skin. Vacuum seal the bag and sous vide at 67°