Transfer peel and syrup to a bowl, and set in the refrigerator overnight. (Candied peel will keep in the syrup for one year.) Drain the peel, scrape out most of the pith, and cut into 1/4-inch strips.

Top with a candied lime if you'd like! Preheat the oven to 200 degrees. Line a sheet pan with parchment paper or a silicone baking mat and set aside. Stir water and granulated sugar together in a ...