Hey everyone! I tend to be an impulse baker, it's not unusual for me to decide to make muffins in the morning to take to work that day and I love to add citrus zest... I just don't always have it handy. So, while we're all still being healthy here in January (you are still eating healthy,
right?:@), may I suggest zesting the skin of your orange before you peel it, then pop the zest into the freezer.
And of course this works with lemons, limes and grapefruit too.
- Wash the orange well in warm water, dry it.
- Zest it, measure and place on plastic wrap.
- One naval orange gave me approx 1 1/2 tsp of peel.
- Wrap tightly in plastic wrap and freeze it.
- Only takes minutes to thaw and use.
