Sparkling Tangerine Whiskey Sour
Candied Citrus Peel
Citrus peel from 2 medium fruit, such as oranges or tangerines, or 3 small fruit, such as lemons, or 1 large grapefruit.
1/2 cup of sugar, plus more for coating
1/2 cup of water
- With a very sharp paring knife, remove peel from fruit. Try to leave the white pith part on the fruit and just take the peel. If you get some pith with the peel, lay the peel on your cutting board and with the pairing knife scrape the white pith off.
- Cut the peel into thin strips.
- Bring some water to a boil in a small saucepan. Add the peel and boil till tender, 10 minutes.
- Remove the peel from the water and let try on a baking rack until drier, about 15 minutes.
- Bring the 1/2 cup of sugar and 1/2 cup of water to boil in a saucepan. Add peal and cook on medium heat until the peel is translucent and the syrup is thick, about 15 minutes.
- Remove to baking rack and let dry for 1 hour.
- After the hour, roll the peel in some granulated sugar.
- This has many uses other than the garnish here, it can be used in baking - cakes, cookies, etc..., It would be great I think added to a carrot cake recipe or stirred into gingerbread. Or it can be eaten on its own like candy.