I love the extra little zing that citrus zest can give recipes and it doesn’t matter if I’m going sweet or savory. I use zest often in my herb blends and sauces and also in cakes, frostings & muffins.
And sometimes having a bit of zest is a save when I’m making a recipe that calls for lemon or lime and I realize last-minute I don’t have one on hand. I’ve just made it a habit zest even it the recipe I’m using doesn’t call for it.
If I’m freezing, I just add as is to a little snack sized bag I keep in the freezer. If I want dried zest, I put it in the microwave on a sheet of parchment (over a plate) and microwave for 30 second intervals, stirring between, until it’s dry. A lime or lemon takes about a minute.
One lime usually gives about a teaspoon frozen and because it’s fluffier, about a teaspoon and a half when dried. A lemon gives just a bit more. When I make a recipe calling for zest, I use a little bit more of the dried or frozen than I would fresh.
All citrus should be scrubbed well before zesting, especially if it has a waxy coating. A little plastic scrubbie works well.
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this is Number 133 and Saucy Saturdays!
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