Candied Lemon Slices

1. 1

   Cut the lemons crosswise into very thin slices.

2. 2

   Pick out and discard any seeds.

3. 3

   Put the lemon slices in a heavy-duty, nonreactive saucepan and add enough water to cover them by a few inches.

4. 4

   Bring to a boil, turn down the heat to a low boil, and cook for 15 minutes, turning the slices with a spoon occasionally.

5. 5

   Drain the lemon slices, return them to the saucepan, add more water, and blanch them again for 15 minutes.

6. 6

   Drain the lemon slices again.

7. 7

   Return them to the saucepan and add the 1 cup (250 ml) water, sugar, and salt.

8. 8

   Bring to a boil, then turn down the heat to reduce to a very low boil and cook for 20 minutes, or until the liquid is reduced to a thick syrup.

9. 9

   If the syrup is too frothy to gauge whether the slices are done, remove the pan from the heat and let it cool for a moment.

10. 10

    The lemons should be translucent and the syrup should be thick and shiny.

11. 11

    Remove from the heat and let the lemon slices cool in their syrup.

12. 12

    Place the Candied Lemon Slices in a strainer and drain off as much of the syrup as possible.

13. 13

    Chop the lemon slices into small pieces, then fold them into 1 quart (1 liter) of ice cream as you remove it from the machine.

14. 14

    To make Candied Orange Slices, substitute 2 oranges for the lemons.

15. 15

    Candied Lemon Slices will keep for 2 to 3 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.