- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
This is an easy, attractive garnish for fruit salads, compotes, tarts (such as Bittersweet Citrus Tart with Jasmine Cream, ), or what have you. Use any organic (or at least unsprayed) citrus. Keep the zest in the fridge ready to drain, and use with or without a sprinkling of sugar. I’ve done this with regular and blood oranges, grapefruit, lemons, limes, etc.
Use a vegetable peeler, pressing firmly, to remove the orange zest in wide strips about 1½ to 2 inches long. Cut into very thin strips, about 1/8 inch wide.
Put the citrus zest in a small saucepan and fill with water. Bring to a boil and boil 5 minutes; drain. Repeat. Return the zest to the saucepan with the sugar and 2/3 cup water and bring to a simmer, stirring until the sugar dissolves. Cover and simmer for about 5 minutes, or until the zest is translucent and tender.
Transfer the zest and syrup to a small bowl. Cover and refrigerate overnight. (The zest can be refrigerated for several weeks.)
Using a slotted spoon, transfer the citrus zest to paper towels to drain before using. Sprinkle with additional sugar, if desired.
Nutritional information is based on 10 servings.