Recipe: Candied Clementine Segments

1 The longest and most tedious work, as it requires care and patience.

Peel the clementines then separate the segments, then with a small fine knife, carefully remove all the white parts that cover the flesh.

2 Heat the water, sugar and ½ lemon juice in a saucepan or a slightly high skillet, when the bubbles become fine and your syrup has thickened, pour in your clementine segments, turn them carefully then remove from heat, cover and let them cool this way.

3 Then when they are well cooled, pour your grenadine syrup, transfer them to a dish then cover with plastic wrap, off to the fridge for at least one night.

And then it's up to you: crepes, pancakes, tartlets, ice cream cups, etc.