John Myers
Ingredients for 1 servings:
- 5 lemon(s), organic
- 150 g sugar
- 100 g water
Instructions
Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 30 minutes
for chocolates, for flavoring, natural lemon flavor
Preparation: Thoroughly clean the organic lemons (edible peel) under hot water. Peel off about 2 mm of the core (including the white pith!) with a peeler. Let dry on kitchen paper for about two days. Roughly/finely chop with a food processor. Cut any pieces that are too large into small pieces with a knife. The pieces should be about 2 mm in size. Boil water with sugar and add the lemon cubes. Reduce the syrup to approximately 104°C (220°F) (a thin thread). Once cooled, transfer to a glass jar. This syrup will keep for a long time if stored in a cool, dry, and dark place. Thin thread: Hold a small amount of the boiling sugar water between your thumb and index finger. When opened and closed, a thin “thread” forms, which will break immediately. Caution! Do not burn your fingers. Tip: This syrup can be used to flavor praline canche or for cakes and gateaux (cream cakes, buttercream). Orange sugar decoration: Allow the syrup to drain. Dry candied lemon peels and store in a jar as decorative lemon sugar. Dissolve crystallized syrup in a hot water bath.
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