|
Peel off the rind before eating or juicing your fruit. Try not to get too much of the white - it's bitter.
Line a baking sheet with parchment paper and fill the sheet with the rinds. Don't overlap them too much.
Either:
leave the rinds out somewhere warm for a couple of days until they are dried and curled up (our house is too air conditioned and we are scared of bugs outside so we don't do this method), or
bake at your oven's lowest temperature (ours is 170 F) for about 4 hours or until the rinds are dry are curled.
Finely grind the dried rinds in a spice grinder or with a mortar and pestle.
As long as the powdered zest is completely dry, it should last for about a year (I've read this, but haven't personally put it to the test). Store it in the refrigerator to prolong the shelf life.
For a point of reference, one medium-sized orange makes slightly less than one tablespoon of powdered zest.
http://www.cupcakeproject.com/2010/09/dont-throw-away-your-citrus-rinds-dry
|