Prepare the citrus peels

• Cut off the top and bottom of each citrus fruit.
• Score the peel vertically from top to bottom several times, spacing the cuts evenly.
• Remove the peels and use a paring knife to remove as much of the white pith as possible.
• Cut the peels into strips about 1/4 inch wide.

Blanch the peels

• Put the peels in a saucepan and cover with water.
• Bring to a boil and boil for 3 to 4 minutes, then drain.
• Return the peels to the pot, cover with water and bring to a boil again, then drain immediately.

Make the syrup and candy the peels

• Add the sugar and water to the pot over medium-high heat and stir until the sugar dissolves.
• Bring to a simmer, then add the citrus peels.
• Reduce the heat to medium low and simmer, stirring occasionally.

Drain and dry the peels

• Use a slotted spoon to transfer the peels to a wire rack, spacing them apart so they don't overlap.
• Let them dry.
• Bottle the leftover syrup for cocktails or baking.

Coat in sour sugar

• Whisk together the sugar and citric acid, then taste and adjust the citric acid as desired.
• Toss the peels in the mixture until well coated.