Prepare the peels:
Use a vegetable peeler or sharp paring knife to remove wide strips of peel from the citrus fruits, making sure to leave as much of the white pith behind as possible. A little pith is okay, but too much can create a bitter taste. Cut the peel into long, inch strips or smaller pieces, depending on your preference.

Boil to remove bitterness:
Bring a medium saucepan of water to a boil. Add the peel strips and boil for about 5 minutes. Drain using a slotted spoon and rinse with cold water. Repeat this process one more time to ensure the bitter taste is removed.

Make the simple syrup:
In the same saucepan, combine 2 cups water and 2 cups of sugar over high heat until the sugar dissolves and the mixture becomes a thick sugar syrup. Stir occasionally with a wet pastry brush to prevent crystals from forming on the sides of the pan. You can use a candy thermometer to monitor the temperature, aiming for around 225°F if desired.

Simmer the peels:
Add the citrus peels to the sugar mixture and reduce the heat to medium-low. Simmer for 45-60 minutes, or until the peels are translucent and the excess syrup has thickened slightly.

Dry the peels:
Using a slotted spoon, transfer the candied peels to a rimmed baking sheet lined with parchment paper or paper towels to absorb any leftover syrup. Once cool, toss the peels in a bowl of sugar to coat them. Spread the coated peels in a single layer on a drying rack or cookie sheet and let them air-dry for a couple hours or until no longer sticky.If you’re short on time, use a dehydrator set to a low temperature to speed up the drying process.

Store the candied peels:
Once dried, store them in an airtight container in a dark place or at room temperature. The end result is a perfectly sweet, zesty treat ready for snacking, baking, or garnishing cocktails.