Citron spoon sweet

So, this Citron spoon sweet is what love is about.

Why not? What is love anyway?

It is sweet but it can be bitter, it is sour and it can be salty.. salty like the taste of tears or like the taste of the sea salt from the body of your loved one one summer day.

I bought two citrons the other day.. Bought them with a few bergamots as well... 

Huge fruit and very delicate... The woman at the stall of the farmers market told me that I have to prepare them as soon as possible as they are very tender and spoil easily. 

Still I left them on the table to givw their aroma to the living room for 3 days.

Last night I decided to turn them into a spoon sweet. Spoon sweets are really big in Greece. Great as a way of preserving fruit and great as a dessert anyway because they do not have any fat content of any carbs from the flour.. 

All the calories come from the sugar and you eat a little bit of it every time. Great on your yogurt as well...

So since today is st. Valentines day I thought that this dessert would be the most appropriate.. 

Let's see what we will need.

 

Diffuculty: 1 of 3
Duration:30 minutes cooking and 12+ hours waiting time
Serves:3 jam jars

Ingredients

2 Citrons

600 g of water

700 g of sugar

pinch of salt

juice from one lemon

Method

Wash the fruit thoroughly.

Remove the zest of the fruit and keep it in your freezer for your desserts.

Remove the sin and remove most of the white pith that is bitter.

Cut the skin in batons 3 mm thick and quite long.

In a pot with cold water we add the skins and bring to a boil. Boil for 3 minutes, drain and repeat a few times to make the fruit less bitter and soft. 

Try some to see how bitter you like it. Bitter is good though... 

When it is to your taste, drain and pat dry. Excess water will water the syrup and will create many problems.. 

In a pot add the water and sugar and bring to a boil. When the sugar dissolves add the skins and boil them for 10 minutes.

Remove from heat and let them rest in the syrup for a night.

Next day you boil again till the syrup gets over 104 degrees Celsius.

Add a bit of salt and the juice of a lemon.

Stir and transfer into the jars.

 

 

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