Comments on: Homemade Candied Citron

By: Amanda Lee

Amanda Lee — Sun, 05 Oct 2014 02:41:14 +0000

Risa, Love the link you supplied. I have been buying citron tea online for years but never came across GeneralMings.com before. I ordered their organic citron tea and received it two days ago … it was absolutely the best I’ve ever had plus it was USDA organic certified. I’m too lazy to make it but the recipe on their site looks cool.

Yum, Yum … thanks again!

Cheers from Singapore.

Amanda

By: Risa

Risa — Mon, 28 Apr 2014 02:54:16 +0000

I love these as tea. I buy them bottled at the Korean grocery. But apparently, you can make your own: https://generalmings.com/nutritional-benefits-of-korean-citron-tea/

By: Anonymous Paul

Anonymous Paul — Sun, 27 Apr 2014 01:26:27 +0000

muddle in some sour plums (white kiamoy) with the syrup before pouring sparkling/soda water and it becomes something else. Calamansi and sour plum drinks are quite popular in Southeast Asia and experimented this combination using Calamansi liqueur last night. I’m thinking it would work as well wih the citron syrup.

By: Anna Banana

Anna Banana — Sat, 26 Apr 2014 18:26:02 +0000

I second the motion on the chocolate covered citron strips! Was just snacking on a pack I bought earlier (2€ for a small pouch!). Delicious! Also I felt it was slightly healthier than other incarnations of chocolates hehe!

By: Kasseopeia

Kasseopeia — Fri, 25 Apr 2014 17:43:35 +0000

I’m sure your suki Mary’s questions will be answered when she gets her hands on your candied citron. What it is and what it is for are two questions she won’t ask you again.

I think I’d add vodka to your citron cooler. :)

By: Corrine

Corrine — Fri, 25 Apr 2014 14:20:12 +0000

So the white portion of the rind is not bitter?

By: Artisan Chocolatier

Artisan Chocolatier — Fri, 25 Apr 2014 05:52:28 +0000

MM, Cut the citron into baton strips (next time) and after you cooked and cooled them. DIP IN DARK CHOCOLATE!

By: Connie C

Connie C — Fri, 25 Apr 2014 00:05:50 +0000

Try adding some calamansi or lemon juice to your citron syrup so as not to overshoot the sugar. I have a feeling it will still be citrony but not cloyingly sweet.

By: Connie C

Connie C — Thu, 24 Apr 2014 20:50:52 +0000

The wonders of hybridization indeed! From an organic farm in San Pablo City I got one of those as huge as a big pomelo. I was anticipating a large pitcher of lemonade for my take but was so very disappointed. Nobody told me there was hardly any pulp to juice , but I got plenty of zest which scented my kitchen.

“The Land Where Lemons Grow” Episode 4 tomorrow. Thanks for the link, Footloose.
https://www.bbc.co.uk/programmes/b0418lny

By: mon

mon — Thu, 24 Apr 2014 18:28:04 +0000

We bought a lemon tree from Tagaygay a few years back at first i bear real lemons my Mom planted the seeds from its fruit hoping to have more lemon trees in the backyard, when the seeds grew into a tree it yield humongous looking lemons with thick pulp, almost no juice and filled with seeds… And then for some strange reason the real lemon which we bought from Tagaytay stopped bearing lemons and it’s now also bearing citron… Now we have four citron trees… and one lemon tree convert… hahaha….( i read in your previous post about lemons and mutation… )

Thanks for the recipe, will definitely try this one! =)

Now will have another use for citron other than using it as room fresher! =)