Scratch into the skin of a freshly picked lemon. Take a deep whiff. It’s a heady experience, isn’t it? The zest of the lemon carries a powerful amount of flavor, flavor you can enjoy long after the lemon itself is gone.
When faced with a need for lemon juice, as in making lemonade, consider removing the zest before squeezing the lemons. Why throw away an opportunity to save flavor and save money? Lemon zest often substitutes well for vanilla in many recipes.
Check out these easy steps for preserving that zest.
For optimum flavor, soak the zest in a bit of warm water for about 30 mintes before using. If you are using the zest in baking, use some of the liquid from your recipe to soak the zest before adding it to your batter.
What could be easier? For more fun, try zesting different varieties of citrus. From one variety to another, you will find a broad spectrum of flavors to work with. Have a great time!
Here are three methods to preserve your lemons with salt!
Pink lemonade (plus an important discussion on “brown lemonade”)
Pickled orange and onion in a vinegar base, a great addition to salads!
The world’s best homemade lemonade with a secret ingredient, in the big reveal from the “Half Pint Hacks”
A refreshing and simple citrus soda mix, ready for your seltzer
Capture the brightness of citrus in these handy flavor extracts
Dried orange slices — More than just decorations or additions to your potpourri
And you wondered what to do with all that orange peel … perfect gifts!