Ingredients:
500 g orange peel
1 fresh lime or lemon
120 g coconut blossom sugar
3-4 tsp coconut blossom nectar
100 ml water
Boil orange peel in boiled water for 5 minutes, then remove and cool. Remove the white layer from the peel and cut into cubes. Boil again in hot water for 5 minutes to reduce the bitter taste.
Simmer
100 ml of water and the coconut blossom sugar in a small pot for 10 minutes. Wash the lime or lemon, cut into pieces and add to the sugar water, then simmer for another 20 minutes on low heat. Add the coconut flower nectar and simmer for another 5 minutes. Then bring to a boil and pour into sterilized preserving jars and refrigerate. The caramelized orange peel can be stored in the refrigerator for up to 6 months.
Caution. Remove only with a clean spoon.
