How To Dry Citrus Zest Lemonorangelimegrapefruit Recipes

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.

CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL

Steps:

• With sharp knife, score the skin of the fruit (use only one type for a batch) into quarters,then peel it off with your fingers, keeping the pith attached.
• Lay each quarter of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference; you should have about 3 cups of strips.
• Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute,then drain, cover with water again and repeat two times (total of three times).
• Then, cover again and simmer the peel for 20 minutes. Drain and set aside.
• In the saucepan, make the syrup with sugar, water and corn syrup. Boil for about two minutes, then add the peel.
• Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
• The point of decision:.
• If you want a tender candied peel, cook until perhaps 3 tbsp syrup is left, and drain the peels (you can save the syrup).
• Medium-firm, leave only a spoonful of syrup, then drain.
• For candy-like crisp peel, watch closely until the syrup is on the point of hardening and has almost vanished.
• Arrange the peel on a bed of sugar on a jelly roll pan at whatever stage you have stopped cooking. Straiten the strips while hot if you want them symmetrical, or crumble them if you like a kinky tangle.
• Sprinkle more sugar over the strips and toss them occasionally as they cool.
• When cool enough to handle, put the strips onto cake racks and let them dry. The consistency of the finished candy will depend partly on the point at which the cooking stopped, but also on how long the strips are left to dry. They will keep indefinitely if candied 'hard'; not quite as long if left translucent and flexible. The choice is yours.

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.