Candied citrus zest

Step 1

Pare the zest from the limes (or other citrus fruit) in thick strips using a vegetable peeler, then cut the strips into thin sticks.

Step 2

Put the zest in a small saucepan and cover with cold water. Bring to the boil, then immediately strain and rinse under cold water. Repeat and set aside.

Step 3

Put the sugar into a saucepan with 150ml/¼ pint water. Heat slowly, stirring until the sugar has dissolved, then add the zest and bring to the boil. Turn down the heat and simmer gently for 10–15 minutes until the zest is translucent.

Step 4

Using a slotted spoon, lift the zest out of the syrup (shaking off any excess syrup) and spread over non-stick baking paper. Discard any leftover syrup (or use in another recipe – it makes a lovely drizzle for cakes). Leave the zest to dry completely – an hour or two will usually be long enough, unless it is very humid, in which case leave overnight. Use as is, or leave the zest until cool enough to handle before tossing in the extra sugar and/or acid.