For those of you at a loss to occupy your kids and keep yourselves sane during this batch of inclement weather, here's the perfect recipe. It is seasonal, easy, and has the wonderful bonus of by-products that will make the most fantastic cocktail.
Candied Peel
1kg seville oranges, lemons or grapefruit
1kg sugar
1/2l water
Halve the fruit and squeeze out the juice - reserve this for later.
Simmer the fruit halves for three hours - or until tender.
Scoop out insides - the inner membranes and fibres but not the white pith - with a spoon. Bring the sugar and and water to the boil to make a syrup.
Boil the peel in the syrup for 1/2 hour then leave everything to cool down.
The easiest way to store the your Candied Peel is in a tupperware - syrup and all. It will keep for ages.
Now mix 5tbspof the reserved juice and 2 tbsp of syrup with 8tbsp whisky and a few ice cubes. Shake, strain and drink. Perfect whisky sours - bliss!
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