Scorzette
Scorzette, candied lemon or orange peels, are an ancient confection hailing from the Renaissance, embodying Italy's knack for turning simple ingredients into gourmet delights. Candied fruit have long been prized for their aromatic zest and vibrant flavors from Capri to Sicily and Liguria. Originating from regions like Sicily and the Amalfi Coast, where lemon and orange groves flourish, scorzette are a testament to Italy's resourceful and flavorful approach to cooking.
Traditionally, scorzette were created to make use of every part of the citrus fruit, transforming the peels into a baking ingredient or simply dipped in chocolate to be had with an afternoon cafe.
- Organic Lemons & Oranges
- Sugar
- Water
- How to make Scorzette!
Wash the lemons and oranges and peel them. Slice the peels in strips not too thin. Put them in a bath of cold water for 24 hours in the fridge to soften and take out the bitterness.
In a large saucepan (large enough to fit all of the peels in a single layer), heat water and sugar together (at a ratio 1:2 water to sugar) and add lemon and orange peels. Reduce heat to low and allow to simmer over a low heat until the peels become shiny and almost transparent.
Drain the peels and lay them in a single layer on a baking sheet lined with parchment paper. Dry in a preheated oven at 65° C (about 150 ° F) for about 1 hour.
Alternatively, after draining the peels from the water & sugar syrup, roll them in granulated sugar to make crystallized peels.