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Candied Lemon Skins

Addition 04

Candied Lemon Skins


500 ml Water
500 g Granulated white sugar, plus extra for coating
5 pcs Large lemons
1 knob Ginger, sliced


Chef’s knife Tablespoon Medium saucepan Colander Cooling rack Sterilised container with lid for storage


Cut the lemons in half and juice (keep the juice aside).
Remove the remaining pulp from the lemons with a tablespoon leaving just the pith.
Cut the cleaned lemon skins into strips about 2 cm wide.
Place the cut lemon skins into a medium saucepan and cover with water. Bring to the boil and simmer for 2 minutes. Remove the skins from the pan and drain. Discard the water.
Repeat this process 6 times to remove all bitterness from the skins.
Once this is complete, fill a medium saucepan with 500ml water and bring to the boil.
Add sugar and sliced ginger. Stir until the sugar is dissolved.
Add the lemon skins to the saucepan. Turn the heat down and simmer for 45 minutes.
Strain the lemon skins into a colander, and transfer onto a cooling rack.
Once cooled, coat the candied lemon skins in sugar, transfer to a sterilized container and cover with a lid.
Store in a cool, dry place for up to 14 days.