Howtomakelemonlimeorangezest Recipes

LEMON ZEST

Steps:

• In a small sauce pan bring water and sugar to a boil.
• Add grated lemon rind and continue to boil for about 5 minutes or until it becomes like syrup.
• Place in a small bottle or other container and refrigerate. It keeps up to 3 weeks.

HOW TO MAKE LEMON / LIME / ORANGE ZEST

Steps:

• You will need a vegetable/potato peeler plus a mini food chopper or spice grinder for this. Blenders also work.
• Wash your fruit, then make sure it is perfectly dry.
• Run the peeler down the lemon/lime and make about 8 strips.
• Cut the strips in half.
• Put the strips in the chopper/grinder with the sugar and then pulse in the chopper until very fine. If using a blender, use the Liquefy setting for about 15-20 seconds.
• It's ready to be used in your recipe now!
• Got dried zest such as dried orange peel, etc? If you're like me and prefer the convenience of dried, here's how to make it close to fresh-- hydrate it with 3 parts water to 1 part peel. and let it stand for 15 minutes prior to using. I think powdered lemon rind works like regular zest and doesn't require rehydration.
• Please note-- rehydration DOUBLES the dry amount! For instance, if you hydrate 1 Tbsp zest with 3 Tbsp water, you will get 2 Tbsp "freshened" zest.

HOW TO DRY CITRUS ZEST (LEMON/ORANGE/LIME/GRAPEFRUIT)

Steps:

• If at all possible, start with an organic orange, lemon or other citrus fruit. While organic is ideal, thoroughly washing and drying store-bought citrus fruit should make the fruit safe to eat. I listed 4 fruits, but would zest, dry and store separately.
• Using a microplane or zester, pull the zest across the surface of the fruit, working around any discolored or bad spots. Only pull off the colored portion leaving the white, bitter pith behind.
• Spread it in a single layer on a plate or waxed paper and leave it exposed to the air until it is dry enough to be brittle (a couple of days).
• Store the dried zest it in a sealed jar in a cool, dry place.
• Some Tips:.
• Zest prior to cutting into the fruit. It's easier to handle and less messy. Make it a habit to zest prior to using the fruit to have a supply on hand.
• Rubbing between two fingers will release the oils prior to adding to a recipe.
• For an alternative process, use the zesting process over waxed paper, fold several times and freeze in a zip locked bag.
• Take advantage of fruit when it's highly available and low in price.
• Be careful while zesting. Tools are sharp.