Flavours and Flair



October 2015




Written by , Posted in Sweet

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Tis’ the season of lemons and when life gives you lots of lemons…you can make this lovely traditional Greek lemon peel spoon sweet!

Make sure you sterilise your jar (with a tight lid) very well and it can be kept in the fridge for up to 6 months.


- 6 x large lemons (with thick skin)
- 1 x kg sugar
- 1 x tablespoon vanilla sugar
- 4 x cups water
- 1 x cinnamon stick


- Using a grater, slightly trim lemons back and then wash them thoroughly.
- Place lemons in a large pan and cover completely with water.
- On high heat, bring water to a complete boil.
- Drain lemons and cool under cold water.
- Place lemons back to pan and repeat this process three times in total.
- Cut lemons into quarters and then cut each quarter again, so you have 8 pieces per lemon. Remove peel in strips.
- Roll each piece of lemon peel into a swirl and hold together using a tooth pick.
- Add sugar, vanilla sugar, cinnamon stick and water into pan and boil for about 5 minutes. Add lemon peels and boil for another 15 minutes.
- Allow them to rest in pan overnight, or for at least 8 hours.
- Remove lemon peels from pan and set aside.
- Place pan back on high heat and bring to a boil. Add lemon pieces and 2 tablespoons of lemon juice. Allow to simmer until syrup becomes very thick.
- Allow to cool.
- Take toothpicks off lemon peels and place in a sterilised jar.