Prepare the fruit – Wash the citrus thoroughly, then peel away the skin in wide strips, keeping as much pith as possible for structure.

Slice evenly – Cut the peel into thin, uniform strips so they cook and dry at the same rate.

First blanch – Place the peel in a saucepan, cover with cold water, bring to the boil, then drain. This removes initial bitterness.

Repeat blanching – Refill with fresh water and repeat the process two more times, draining each time.

Make the syrup – Combine the sugar and water in the saucepan and heat gently until the sugar dissolves completely.

Simmer the peel – Add the blanched peel and simmer gently for 45–60 minutes, until the peel looks glossy and translucent.

Dry the peel – Lift the strips out with a slotted spoon and lay them on parchment to dry at room temperature for several hours or overnight.