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Candied Orange Zest
Preparation info
- Yield:
220 g
- Difficulty
Easy
Appears in
Published 2012
Ingredients
- Orange peel
20 g .71 oz 9.09 % - Simple syrup, at 50° Brix
Method
- For the orange peel, use a peeler to peel the skin off of an orange, peeling it from top to bottom. Remove the pith using a knife.
- Cut the peel into a fine chiffonade.
- Boil the peel in a small sauce pot with enough water to just cover the peel. Repeat this process two more times, changing the water each time. This will remove any bitter taste. <
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