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02 April 2013

Frozen Zest

You never have zest when you need it , right?  And no, I'm not referring to energy for life or the soap, but rather to the yummy goodness you get from citrus skins.  It always seems that I need either fresh citrus juice or zest, but seldom do I need both.  Or is that just what happens to me?

My solution - save the hollowed out rinds after juicing.  Just pop the lemon, lime, or orange rinds into a plastic bag and place them in the freezer.  Next time a recipe calls for zest, just grab one of the frozen rinds and grate!  Added bonus:  frozen rinds are easier to zest, too!


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