Zesting

//Zesting
Don’t forget to hold on to your citrus peels after juicing, making lemonade etc.

Remove the peel from fruit, place into bowl and blitz at speed 10 until fine or at desired consistency.

I then pop it into a labelled zip lock bag and straight into the freezer. That way I never have to buy fruit specifically for the zest.

By |2017-06-12T11:23:35+00:00January 6th, 2014|Categories: Basics|Tags: , , , , |2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Nicola November 1, 2014 at 8:07 pm - Reply

    Thanks for this, Peta! I’ve been following the standard chart for zesting (grating) lemon peel but it recommends speed 7 instead of 10. My zest comes out too coarse and unevenly sized. I’ll be trying speed 10 next! Do you let the peel dry for a little bit before popping in the thermie?

    • Peta November 1, 2014 at 9:46 pm - Reply

      I blitz immediately 🙂

Leave A Comment