Candied Lemon Peel

• 2 Lemons
• Water to cover
• 150 ml Sugar syrup

Wash the lemons and cut wide strips of peel from them with a swivel peeler. Remove the pith from the peel with the tip of a knife. Square up the peel with a knife and cut the rind into julienne. Cover the peel with cold water, bring to the boil and strain. Once again, cover with cold water and repeat the blanching process five times to remove the bitterness from the citrus peel.

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