I'm one of those people who seriously believe in the power of the lemon.
I squeeze out half a cheek of lemon into a glass of water to make a bland lemonade. This is the very first liquid I drink when I wake up in the morning. There are people who drink the juice straight up. However, I couldn't tolerate it.
Lemon juice, according to various researches and as advocated by several alternative medicine groups, becomes a potent alkaline food when the body processes it. It goes without saying I do follow the alkaline diet to keep myself healthy.
But the point of this post is how this daily morning ritual has given me the opportunity to make my own candied lemons and a great excuse to create wonderfully citrusy recipes with it.
So here it goes: after you have gathered sufficient amounts of "de-juiced" lemons (don't store them for longer than 2 days as they start to dry up, discolor and produce an off flavor), slice each cheek into thirds. Starting from one tip, carefully slice off most of the white part. Cut them up into small cubes. If you don't want to cook them now you may store them for up to two days tightly covered or sealed in a resealable plastic bag.
1.) Place the lemon pieces in a pot of boiling water. Generally I use ratios for this type of procedures. Use a ratio of 1:4 of lemon rind and water respectively.
2.) Boil for about 2 minutes.
3.) Drain all the liquid.
4.) This process is to remove the bitterness found on the white layer of flesh (technically called the mesocarp).
5.) And now the actual candy process begins. In a ratio of 1:1 of lemon rind and sugar, place the required quantity of sugar in the pot and put enough water of about 4 times the quantity of your lemon-sugar mix.
6.) Bring the mixture to a boil and lower down the heat to a simmer, uncovered.
7.) Continue cooking until the water is syrupy/viscous and the lemon rinds are translucent (as how you would find them in the grocery stores).
8.) Drain the lemon syrup and place the candied rinds in a container.
Now you have your home-made candied lemon reminding you that you have not just kept yourself healthy you have also benefited in more than one way (at least for the home cooks and chefs out there).
I'll soon be featuring recipes using the candied lemons I have made at home.
Have a lemony day!
The finished product just like how you find them in stores or even better (sans preservatives).