Greek Lemon Spoon Sweet
Greek lemon spoon sweet also known as “glyko tou koutaliou”, is a delicious and versatile dessert that is perfect for satisfying your sweet tooth.
Equipment
- 1 Pot large heavy bottom
- 1 grater
Ingredients
- 8 large zesty lemons organic
- 1 kg Sugar (35.5 oz) (5 cups) ,granulated
- 350 ml Water (12 fl.oz) (1½cups)
- 1/2 lemon juice
Instructions
- Wash the lemons clean and dry.
- Use a grater, zest off just the very exterior yellow peel of each lemon (you don’t want to grate any white pith). Reserve the zest for another use.
- Cut the peel into big chunks
- In a sauce pan bring water to boil and add the prepared peel. Let it boil for 4-5 minutes and then discharge the water and drain well. Repeat this process 3 times. Most of the bitterness should be gone by now.
- Remove most of the fibrous tissue from inside each peel.
- Next, combine sugar, water and bring to a boil.
- Once the sugar has dissolved, reduce the heat and add the lemon peels. Let the mixture simmer with the lid slightly ajar until the lemon peels become tender and the syrup thickens. About 40-50 minutes. Skim off the surface if needed.
- To test for doneness, lift some of the syrup up by a metal spoon. When it runs off the spoon and holds a stream, it is done.
- Towards the end of the simmer, add the lemon juice.
- Pour the spoon sweet into sterilized glass jars, making sure the syrup covers the lemon peel.
- Store upside down until completely cooled.
- The syrup will solidify further as it cools.
Notes
Notes!
- If the syrup gets too thick, just add a little boiled water (a few tablespoons at a time) to the jar with the Lemon spoon sweet and stir to combine.
- Sealed jars of homemade spoon sweet can also be stored at room temperature. Once opened, however, it is best to refrigerate them. Store open jar in the refrigerator for up to 1 month.