Zest like a pro
After a good wash and careful drying, use a zester or a paring knife to remove only the yellow part of the peel. Leave out the zest (the white part) which would bring an unpleasant bitterness.
Drying: three options depending on your equipment
It’s up to you to choose your preferred method:
Natural method: Spread the zest on a clean cloth in the sun for 2-3 days (bringing them inside in the evening).
Oven version: 50°C (fan-assisted oven ideal), door ajar, for 2-3 hours on a baking sheet covered with baking paper.
Dehydrator option: 45°C for about 5 hours for a perfect result.
Transforming into powder
When the zest crunches under your fingers, head for the blender or spice grinder! Blend until you get a fine texture. For perfectionists, passing it through a sieve will refine the result even further.
Optimal storage
Transfer your powder to an airtight container (a pretty spice jar will do the trick), to store away from light and humidity. It will thus retain all its fragrance for several months.
Read more on the next page
ADVERTISEMENT
