Tuesday, March 1, 2011
pardon me, have you seen these colors?
When last this rind was seen, we had juiced the fruits and the fate of the peel was uncertain. The rind was still full of flavor, some juice, and delicious pulpy bits. We decided to make citrus syrups for cocktails and spritzers. One pound sugar, one pound water, and 83 g. citrus rind became three beautiful syrups. Next up, marmalade! Or is it candied peel?! Who that say to waste this rind? No way. No how.