www.mediafax.ro/life-entertaiment/dulceata-si-marm

Lemon peels, often discarded, can be transformed into delicious desserts like jam and marmalade, as demonstrated by monk Efrem Băndărică from Dervent Monastery. His recipe utilizes lemon peels, sugar, water, and lemon juice, along with bergamot for added flavor. The preparation involves soaking the peels, removing the bitter white part, and cooking them to create a sweet syrup. The gel-like substance obtained is used for marmalade, while the translucent peels are made into jam. This approach highlights the value of ingredients typically considered waste, promoting sustainability in cooking.