Dried lemon peel will help to flavor tea, add a baking or cream flavor, make healthy masks and much more. To do this, you no longer need to throw away fresh zest, but simply prepare it for future use.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The aromatic citrus rind is a sophisticated spice with health benefits. Its spicy soft taste and light aroma make any dish "play", demonstrating the versatility of all components, including the simplest! Lemon peel is the outer etheric layer of citrus fruit. It has a wide range of uses in cooking, because with its help you can achieve the desired aroma and taste of baked goods or desserts. It is added to dough, cream, glaze. The advantage of dried zest is excellent color and aroma retention. Today, ready-made lemon peel powder is sold in markets, shops and supermarkets. However, you can, and even should, make it yourself from natural fresh lemon peel.
Besides the fact that fresh or dried peel has a mild healing and soothing effect, it is also used for health in cosmetic and medical purposes. Its benefits are a blessing for people who suffer from diseases of the cardiovascular system, high cholesterol, scurvy and many other diseases. The content of vitamins, minerals and enzymes makes the peel the best ally for the mind and a healthy body.
- Caloric content per 100 g - 16 kcal.
- Servings - 15 g
- Cooking time - 10 minutes prep work plus drying time
Ingredients:
Lemon - 1 pc
Cooking Dried Lemon Peel:
1. Wash the lemon thoroughly. unscrupulous producers during the growth of the fruit treat the fruit with various harmful chemicals. After scalding the fruit with boiling water and wipe dry. Carefully cut off the yellow part, no more than 2 mm thick. When doing this, try not to touch the bitter white layer.
2. Cut the zest into thin strips with a sharp knife. You can also grate it.
3. You can dry the zest at room temperature. To do this, lay it out on a board or parchment paper and leave it in a dry place or take it out in the sun. It will dry out in 1-2 days. Stir occasionally. But you can also send the zest to dry in a heated oven up to 60 degrees, where you can keep it for about 1.5 hours. The finished rind will become brittle.
4. Store dry zest in a glass or ceramic container under a lid. You can grind it and use powder if necessary. Using this recipe, you can harvest orange, grapefruit or lime zest.
See also a video recipe for how to quickly dry citrus zest?
