There are recipes that used for both orange and lime peels. As long as they are exactly the same thickness, that works. I like the the oranges with meaty, thick white pith and the limes without white pith peeled as thinly as possible. And because of this I have similar but two different recipes.
For both recipes pick the organic, in season, unbruised fruits. Oranges should have thick skin, but limes should be thinner Persian type limes. To remove the bitterness we will boil and discard the water once or few times depends on the thickness
For orange peels
Cut and discard top and bottom of them, and cut them into 4 quarters - or just cut until the flesh
Peel the skins away from the fruit and cut them into half inch stripes
Put the peels into a large pot, cover with water and let it boil
Once boiled, remove them with large strainer, or just drain in colander
Put them back to the pot and cover with new cold water and let it boil again
Repeat the same process 5 times
For 1 pound of orange, use 2 cups of water and 2 cups of sugar to make a syrup (1:1 ratio). Depends on how much oranges you have, make enough syrup.
Add sugar and water to a big pot, once it starts boiling, add the blanched peels, and let simmer in low heat for an hour or two, or until they are slightly translucent on the edges.
Remove the peels to a wire rack, let it cool overnight or few hours. Save the orange flavoured syrup for margaritas
Once cooled down, sprinkle generous amount of sugar - or toss in sugar until well coated
Store in freezer, of fridge and chopped them when you need
For lime peels
Peel the lime as thin as possible, and remove any white pith with sharp knife
Put the peels into a pot, cover with water and let it boil, and drain. Unlike oranges boiling and discarding the water only once is enough
For 1 pound of lime I use 2 cups of water and 2 cups of sugar to make a syrup (1:1 ratio). Depends on how much limes you have, make enough syrup.
Add sugar and water to a pot, once it starts boiling, add the blanched peels, and let simmer in low heat for half an hour or until they are almost translucent
Remove the peels to a wire rack, let it cool overnight or few hours.
Once cooled down, toss the peels in sugar until well coated
Store in freezer, of fridge and chopped them when you need
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