These sugared lemon slices are the perfect little garnish for that special dessert.
I also like to use them for ice tea and Limonata providing an unexpected touch of “something extra”.
You can use this method for oranges, limes and basically any type of citrus. Be certain to wash the fruit very well and use organic if you can.
This is easy to do, keeps well and just a fun thing to have handy in the summer.
- 1 cup sugar, plus extra for coating
- 1 cup water
In a medium size saucepan, combine sugar and water, bring to a simmer.
Cut the lemons into thin slices, place in the sugar water.
Simmer gently for 10 minutes. Sugar will have dissolved (mixture will have thickened a bit like syrup).
With tongs, gently remove the slices, (one at a time) and place on paper towels to absorb any extra syrup. (I tried omitting this step and it made the sugar clump up).
In a bowl or plate, pour in the extra sugar, add the lemon slices a few at a time, turn to coat both sides. I used a sparkling sugar on the lemons in the back, regular granulated sugar on the others. I like the larger sugar crystals for the lemon slices I serve with Lemonata or ice tea. I think it looks pretty and it’s a nice way to sweeten a beverage and get that kiss-of-lemon flavor.
I had a basil plant within arm’s reach so I thought … why not?
(Follow the same steps as for the lemon slices).
On a parchment-lined baking sheet, place the sugar-coated slices. Leave several hours or over night to dry, turn over to let other side dry.
This is what happens if you put them in the oven (on as low as your oven will go) and bake for 2 hours. They became crisp with an intense lemon flavor. Much to my surprise they didn’t taste burnt.
I’m not quite sure what to do with them though. Any ideas???