(Total Time: 33 MIN| Serves: 50)
Ingredients:
1 pound lemons
5 cups filtered water (divided)
1¼ cups Erythritol (divided)
Directions:
Slice the lemon in half lengthwise and extract juice. Discard the juice.
Slice each half into quarters and with a melon-baller, remove the pulp.
Cut the lemon quarters into thin strips.
In the pot Instant Pot, place lemon peel strips and 4 cups of water.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 3 minutes.
Select the “Cancel” and carefully do a Natural release.
Remove the lid and strain the lemon peel strips.
Rinse the strips completely.
Remove water from the pot and with paper towels, pat dry.
Place the lemon peel strips, 1 cup of Erythritol and remaining 1 cup of water in the Instant Pot and select “Sauté”. Cook for about 5 minutes.
Select the “Cancel”.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 10 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and strain the peel strips.
spread the peel strips onto a cutting board for about 15-20 minutes.
in a shallow bowl, place remaining Erythritol.
Coat lemon strips with Erythritol, shaking off the excess.
and lay them down on a new parchment on a sheet-pan that can fit in your refrigerator.
Arrange lemon strips onto a sheet pan and refrigerate, uncovered for at least 4 hours or overnight.
Per Serving (Calories 3|Total Fat 0g| Net Carbs 0.13g| Protein 0.1g| Fiber 0.3g)
