A cute, playful garnish for cakes, tarts and anything tangy and citrusy. Use the syrup as a dressing for poached fruits, pour it over walnut, orange or poppy seed cake as a sweet, syrupy finish, or reduce it to a gorgeous caramel.
Peel lemons and limes, and scrape off any white pith. Using the point of a very sharp knife, cut peel into long, extremely thin strips. Combine sugar and water in a heavy-bottomed pot, and bring to the boil, stirring until sugar dissolves. Add the strips of lemon and lime rind, and adjust the heat to a gentle simmer. Cook for 30 minutes until the rind becomes quite translucent and the syrup becomes sticky. Remove rind and drain on paper towel.
© 1998 All rights reserved. Published by Murdoch Books.