Ingredients:
3 Fresh Whole Lemons
2 Cups Of Billington's Natural Milled Golden Cane Sugar
2 Cups Of Mineral Water
Information:
Serving Size 15
110 Calories Per Serving
1 Grams Of Fat
Cooking Directions:
For the first step in this citrus candy recipe, wash and dry your lemons thoroughly. Next cut the lemons into slices, and remove the inner fruit pulp. Once done there, try to scrape off as much of the white skin layer as you can, as this portion of the lemon is extremely bitter. I use a dull butter knife or a teaspoon to remove it. Next take out a small cooking pot, and add in the mineral water. Bring the water to a boil, and then add in the lemon peels. You will want to boil these peels for roughly five to six minutes, or until then are tender. Once that has been achieved, remove the lemon peels from the water and stir in the sugar. Next bring the sugar water to a boil again, add in the now tender lemon peels, and boil them until they become completely transparent. Once done, remove the lemon peels from the water, and set them on a cookie sheet to dry for several hours. You can store and reuse the lemon sugar water as a lemon type of syrup. Store that in the refrigerator in a glass bottle. Once the now sweet lemon peels have dried and are hardened, they may be stored in a glass candy jar at room temperature. They will keep for about two whole months. Serve them by the slice along side a warm cup of Stash Premium Green Tea sweetened with pure Honey Tree Organic Rainforest Honey.
