Citrus peel powder
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Dried citrus slices ground into a zesty powder for teas, rubs, rimming sugar and baking.
Ingredients
- Dried citrus slices (lemons, limes, oranges, etc.) completely dry
- Grinder (bullet blender, coffee grinder or large blender); fine mesh strainer
- Parchment and cookie sheet or dehydrator trays with coffee filters or muffin papers
- Airtight container preferably with a moisture absorber
Equipment
- spice grinder
- airtight jar
Directions
Make the mix
- Snap the completely dried slices into the grinder.
- Pulse four or five times, then run the grinder steadily.
- Pour the powder through a fine mesh strainer and grind the pieces left behind again.
- Condition: spread the powder on parchment on a cookie sheet in a warmed oven that is turned off, or on coffee filters or muffin papers in the dehydrator, for 15 to 30 minutes.
- Let it cool to room temperature and keep it airtight, preferably with a moisture absorber.
Zest only
- Take off the zest with a vegetable peeler, zester, microplane, or fine box grater.
- Air dry between sheets of parchment (or under paper towels), or spread on fruit leather sheets and dehydrate at 95F/35C until crisp.
- Condition, then keep airtight.
Notes
Uses: teas; rubs for chicken and fish; mixed with sugar or salt to rim glasses; baked goods and icing. The powder isn't water-soluble, so use a strainer, tea ball or muslin in drinks. Dried zest is shelf-stable. Don't dry zest in an oven (it can burn). Wash and scrub citrus well before drying; use organic or unwaxed fruit if the peel will be eaten.