Best 3 Candied Lemon Zest For Iced Raspberry Lemon Syllabub Recipes

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Indulge in a refreshing and elegant culinary experience with our tantalizing iced raspberry lemon syllabub and candied lemon zest. This delightful dessert showcases the vibrant flavors of fresh raspberries, zesty lemons, and rich cream, creating a symphony of textures and tastes. The candied lemon zest adds a touch of sweetness and crunch, while the delicate syllabub offers a light and fluffy cloud-like texture. Discover the art of crafting this exquisite dessert with our step-by-step guide, and relish the perfect balance of tart and sweet in every bite.

Here are our top 3 tried and tested recipes!

EASY CANDIED LEMON ZEST



Easy Candied Lemon Zest image

Candied lemon zest is beautiful on top of any dessert or chopped and added to cookies and baked goods. So pretty and tasty! Recipe makes about 1/4 cup of zest and 1/2 cup lemon syrup.

Provided by Tara Teaspoon

Categories     Dessert

Time 30m

Number Of Ingredients 3

Zest from 2 lemons
½ cup water
½ cup sugar

Steps:

  • With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the bitter white pith. Slice the strips into ⅛-inch-thick strands.
  • Bring sugar and water to a boil in a small saucepan; add the zest and simmer until translucent, about 20 min. Remove from heat and let cool in the syrup.
  • Strain zest and use for garnish. Use the syrup in drinks or on pancakes. You can refrigerate both for 2 weeks.

Nutrition Facts : Calories 97 kcal, Carbohydrate 25 g, Sodium 2 mg, Sugar 25 g, ServingSize 1 serving

CANDIED LEMON ZEST



Candied Lemon Zest image

Use this candied lemon zest to decorate our Frozen Lemon Mousse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Garnishes 8 servings

Number Of Ingredients 3

4 lemons, well scrubbed
2 cups sugar
1 cup cool water

Steps:

  • Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
  • Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

CANDIED LEMON ZEST



Candied Lemon Zest image

Categories     Lemon     Boil

Number Of Ingredients 3

2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water

Steps:

  • Use a vegetable peeler to remove the zest from the lemons, keeping the strips as long as possible. Use a paring knife to remove the bitter white pith from the zest, and discard. Using a sharp chef's knife, finely julienne the strips of zest, and then place them in a small bowl. Cover the zest with boiling water; let stand for 30 minutes, then drain.
  • Heat the sugar and cool water in a small saucepan over medium-high heat. Bring the mixture to a boil, stir until the sugar is completely dissolved, then add the julienned zest. Reduce the heat to medium-low, and cook for 10 minutes. Remove from the heat, cover, and let stand at room temperature overnight. Remove the zest, and drain on wire rack. Roll the zest in the sugar. Dry on a wire rack. The zest can be stored in an airtight container for up to 2 weeks.

Tips:

  • Use fresh lemons: Freshly grated lemon zest has a brighter, more intense flavor than dried or bottled zest.
  • Choose organic lemons if possible: Organic lemons are grown without the use of pesticides or herbicides, which means there will be less residue on the skin.
  • Wash the lemons thoroughly before zesting: This will remove any dirt or debris from the skin.
  • Use a Microplane grater to zest the lemons: A Microplane grater creates very fine zest, which will distribute evenly throughout your dishes.
  • Zest the lemons just before using: Lemon zest loses its flavor quickly, so it's best to zest the lemons just before you plan to use them.
  • Store the candied lemon zest in an airtight container: Candied lemon zest can be stored in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Candied lemon zest is a versatile ingredient that can be used to add a burst of flavor to a variety of dishes. It's perfect for topping desserts, adding to marinades, or using as a garnish. With its bright citrus flavor and vibrant color, candied lemon zest is sure to brighten up any dish.

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