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Candied Lime*

Makes about 48 candied zests

4 limes, zest only
8 oz simple syrup
Cold water

Using a zester or a vegetable peeler, remove the outer colored skin of the lime, being careful not to remove the white and bitter pith. The zester will remove thin julienne strips; if you’re using a vegetable peeler, you will need to cut these into a julienne.

Place the zest in a small saucepan and cover with cold water. Bring to a boil and drain the water; repeat this process. This blanching will remove the bitter oils from the skin of the zest.

After the second blanching, place the drained zest back into the saucepan and cover with the simple syrup. Once the zest boils, remove from heat and let cool in the syrup. When the zest is cool, remove and drain off extra syrup. Place the zest on a plate or tray that is covered with granulated sugar, rolling the zest around to coat it thoroughly and separating it into individual strands. Once separated, leave the now-candied zest on the small plate covered with sugar, cool and dry until needed. Serve with Hot Mango Tart.


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