To caramelise lime and lemon rind

Preparation info

  • Difficulty

    Easy

  • Makes enough rind to garnish

    one

    cake

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

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.

Ingredients

  • 2 lemons
  • 2 limes
  • juice of 1 lemon
  • 1 cup caster sugar
  • 1 cup water

Method

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.