Wash and dry the fruits thoroughly.

Grate them with a fine grater, very carefully to remove the orange zest that is very bitter.

Then, using a small sharp knife cut the top and bottom of the fruit and then score the peel until you reach the flesh (the way you peel an orange).

Remove the peel and discard the flesh. What you are left with should be about 500 g.

Roll the bitter orange peels into small rolls and secure them with a toothpick or use a needle and thread.

Set them aside in the fridge for 24 hours in a bowl of water, plenty enough to cover them.

Change the water twice.

When the 24 hours pass, strain them and boil them in fresh water for 10 minutes.

Strain once more and remove the toothpicks.

Prepare the syrup in a wide pot (boil the water, sugar and lemon juice for 5 minutes) and then add the small rolls.

Boil over low heat until the syrup thickens.

Skim off the foam and store the spoon sweet in sterilized jars. Good luck!