Serious Eats: Recipes

Candied Citrus Zest

Candied citrus zest makes a lovely garnish for summer desserts. It also makes a damn fine addition to summer cocktails, and is the secret ingredient in my rosemary lemonade cake.

The key to making candied citrus zest is extracting all of the bitter flavor imparted by the pith (the white, inner part of the peel). Since it's nearly impossible to remove the pith completely, the best way to get the bitter out is blanching the zest three times, by dropping it into boiling water to release the bitterness, then shocking it with ice water to stop the cooking (and repeat, and repeat).

Learn The Technique!

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