Cut the extremities of 6 organic and washed lemons
and collect the lemon peels
Cut the extremities into small squares (they will be used to garnish or decorate cakes)
Remove the white part of each lemon peel
I keep this white part (rich in pectin) to use it for my next rhubarb jam
Cut the lemon peel into sticks (not too finely)
Add 300 ml of water (1 cup + ¼ cup)
And add 200 g of sugar (1 cup)
I cook the small dice of bark in 1 other saucepan (I cover with water, which I weigh, and I add the same amount of sugar by weight)
Cook for about 30-35 min over medium heat
Strain to recover the syrup
The lemon syrup is perfect for your cakes, cookies or to drink with cold water
Optional: roll in the sugar of your choice, or sweetener or let air dry without sugar
Let air dry
I do not sugar the small dice lemon peel