Confit Lemon Skin

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 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