Sous Vide Preserved Lemon Peel
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Ingredients for 1
3 lemons
20 grams kosher salt
1250 grams water
125 grams granulated sugar
31 grams Stevia
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 203ºF (95ºC).
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Step 2
Cut the lemons in quarters and remove the flesh from the skin with a pairing knife.
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Step 3
Combine lemon peels and salt with 1000 grams water in a small saucepan. Bring to a boil over high heat. Continue to boil for 1 minute. Remove saucepan from heat and set in an ice bath to cool.
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Step 4
Meanwhile, combine sugar, stevia, and remaining 250 grams water in a second small saucepan. Bring to a simmer over medium high heat. Continue to simmer until sugar dissolves, 1 to 2 minutes. Remove from heat.
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Step 5
Strain cooled lemon peels through a colander and transfer to a large zipper lock bag. Add the sugar mixture and seal the bag using the water immersion technique. Place in the water bath and set the timer for 45 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath and transfer to an ice bath.
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Step 1
When the lemons are cool enough to handle, transfer to a cutting board. Slice away any remaining pith from the lemons.
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Step 2
Slice lemon peel into small cubes and transfer to a clean, sterilized jar for storage. Store preserved lemon in the refrigerator.