Candied citrus zest adds sharp, concentrated flavor to desserts, but raw zest contains bitter compounds in its oils and any attached pith. Triple-blanching — boiling the zest strips briefly in fresh water three separate times, draining between each — systematically extracts these bitter compounds while preserving the essential citrus oils that carry flavor. Each blanch removes a layer of bitterness: the first eliminates the harshest notes, the second softens the remaining edge, and the third leaves clean, pure citrus intensity behind. Skipping blanches or reusing the same water defeats the purpose, as the bitter compounds simply reabsorb. After blanching, the zest is simmered gently in sugar syrup until translucent, producing glossy, tacky strips with an assertively sharp citrus punch. As Monica Galetti noted of Gemma's candied lemon peel, the sharpness should be bold enough to cut through sweetness — resist the temptation to add more sugar or reduce the blanching, as the whole point is that concentrated citrus bite.