To dry lemon and orange zest, carefully remove only the colored portion of the peel, avoiding the bitter white pith, and then air dry it until brittle.
Here's a more detailed guide:
Steps for Drying Citrus Zest
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Zesting the Fruit: Use a zester, microplane, vegetable peeler, or knife to carefully remove the outer, colored layer (the zest) of the lemon or orange peel. Aim to avoid the white pith underneath, as it is bitter.
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Preparation for Drying:
- For best results, aim for thin, small pieces of zest.
- If using a vegetable peeler, you can chop the zest into smaller pieces.
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Air Drying:
- Spread the zest in a single layer: Arrange the zest pieces on a plate lined with waxed paper, parchment paper, or a clean cloth. Make sure the pieces are not touching each other to allow for even drying.
- Allow Air Circulation: Place the plate in a cool, dry place with good air circulation. Avoid direct sunlight as this can diminish the zest's flavor and color.
- Drying Time: The zest will typically take a few days (2-3) to dry completely, depending on the humidity in your environment. You'll know it's ready when it becomes brittle and easily snaps.
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Oven Drying (Optional - Use with Caution):
- Preheat your oven to the lowest possible temperature (ideally below 170°F or 77°C).
- Spread the zest in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the oven and leave the door slightly ajar to allow moisture to escape.
- Check the zest frequently. It should dry in 1-2 hours, but the time can vary. The zest is ready when it is brittle. Be careful not to burn it.
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Dehydrator Drying (Optional)
- Spread the zest in a single layer on the dehydrator trays.
- Set the dehydrator to a low temperature (around 95°F or 35°C).
- Dehydrate for several hours, checking periodically, until the zest is brittle.
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Storage: Once the zest is completely dry, store it in an airtight container, such as a glass jar, in a cool, dark, and dry place. Properly dried and stored zest can last for several months to a year.
Tips for Success
- Use organic citrus: If possible, use organic lemons and oranges to avoid pesticides on the peel.
- Wash the fruit thoroughly: Before zesting, wash the fruit well with soap and water to remove any dirt or residue.
- Ensure complete dryness: Make sure the zest is completely dry before storing it to prevent mold growth.
- Consider grinding: For a more powder-like consistency, you can grind the dried zest using a spice grinder or mortar and pestle. This is great for baking.
By following these steps, you can easily dry lemon and orange zest for use in your culinary creations.
