I’ve been drinking tea without sugar since I was a kid, but lately I’ve developed a sweet tooth. It’s not that I dump white sugar into my mug by the teaspoonful, but a little subtle sweetness isn’t unwelcome. I usually go for honey, fruit preserves or sugared lemons.
Sugared lemons are just what they sound like: blanched lemons, sliced thinly, and layered with sugar in a clean jar. The sugar works its magic, and a few days later you get lemon slices mingling with lemon syrup. Add a slice of lemon and a splash of syrup to black tea, and you’ve got nice lemon flavor minus harsh acidity.
Method:
Boil some water in a teapot, place your lemons in a bowl and blanch them. This makes the lemons more fragrant. How many lemons should you use? Your call. Pour out the water. While you’re at it, get a clean, empty jar big enough to hold your sliced lemons (jam jars work great), and swivel some hot water around in it. Pour out and dry the jar.
When the lemons are cool enough to handle, slice thinly. Place in the jar and pour some sugar over the citrus. How much sugar? Again, your call. I was taught to cover the lemons in sugar completely, but you can use less, of course. Refrigerate. The lemons will develop a nice sugar syrup in a day or two.
Sugared lemons are just what they sound like: blanched lemons, sliced thinly, and layered with sugar in a clean jar. The sugar works its magic, and a few days later you get lemon slices mingling with lemon syrup. Add a slice of lemon and a splash of syrup to black tea, and you’ve got nice lemon flavor minus harsh acidity.
Method:
Boil some water in a teapot, place your lemons in a bowl and blanch them. This makes the lemons more fragrant. How many lemons should you use? Your call. Pour out the water. While you’re at it, get a clean, empty jar big enough to hold your sliced lemons (jam jars work great), and swivel some hot water around in it. Pour out and dry the jar.
When the lemons are cool enough to handle, slice thinly. Place in the jar and pour some sugar over the citrus. How much sugar? Again, your call. I was taught to cover the lemons in sugar completely, but you can use less, of course. Refrigerate. The lemons will develop a nice sugar syrup in a day or two.
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4 comments:
WHat a nice idea! I recently made candied citrus peel... I'll see if it'll do double-duty for me!
Ann at Redacted Recipes
Hi Ann-Your candied citrus peel looks good! I was considering trying my hand at it...
It is good, but next time I make it I won't remove the pith. The grapefruit slices had quite a lot of pith left on them and they were the nicest, juiciest of the bunch.
Ann at Redacted Recipes
What a fantastic idea! I have a tree full of lemons in the backyard calling my name! How long do these keep - do you know?
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