Limuncini / arancini
I love these "candies" ... after several tried recipes, this way proved to be the best ...
Preparation steps
- Wash the lemons, dry them and peel them. Chop into thinner sticks, then place them in a larger bowl and pour over the water so that it covers them. By changing the water twice a day, soak them for 4-5 days.
- After soaking, say 5 days, strain the water, put them in the liquid, cover again with water and cook for 20 minutes. We strain them and weigh them. The more grams the crust weighs, the more sugar we take and with 2.5 dcl of water we return the crust back to the liquid and cook until the liquid evaporates (stir every few minutes on the highest heat). Pour about 200 grams of fine crystal sugar on the prepared baking paper, which we have previously mixed with lemon sugars. On top, shake the lemons and break them into the sugar. Allow to cool then transfer to a larger tray or tray. Dry for 1-2 days, depending on the thickness of the bark so as not to dry out.
- After drying, store in jars.
Serving
They can be served with tea or coffee, but we most often use them in the preparation of desserts for a better taste. Prepare orange or grapefruit peel in the same way. I recommend only homemade lemons / oranges, because you know for sure that they are not sprayed with various poisons.
