These jewel-like citrus curls are delicious on their own and add flair to desserts such as Medrich's Corn Flour and Orange Blossom Chiffon Cake.

Alice Medrich
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
20 mins
Yield:
Makes 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small saucepan of water to boil. Meanwhile, using a channel (cocktail) zester, zest oranges to make long, curly strips of zest; or, using a vegetable peeler, cut wide strips of zest and then use a knife to slice into 1/4-in. strips. Boil zest 5 minutes. Drain; repeat. Set blanched zest aside.

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  • Put sugar and 1/4 cup water in pan and bring to a simmer over medium heat, stirring until sugar dissolves. Add blanched orange zest, cover, and simmer 3 minutes.

  • Transfer zest and syrup to a small jar, let cool, then chill overnight.

  • Drain zest on paper towels before using.

  • Make ahead: Keeps at least 2 months, chilled.

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