August 7, 2014

Homemade Fresh Lemon Rind

Lemons feel exotic, perhaps because they don't grow on trees up here. So when a recipe calls for the juice of one lemon - and it's an organic one to boot! - I never know exactly what to do with the leftover rind.  I can't just throw it away!  So here's the easiest solution I discovered to save it for the next recipe that calls for the "zest of one lemon".

Take the used lemon...


...and cut it into wedges.  Filet the rind away from the pith.  (White = bitter)

Freeze in a baggie.

To use, simply toss the frozen rinds into the food processor near the beginning of a recipe to grind it up. 

VoilĂ !  The tastiest, zippiest lemon rind available!  

4 comments:

  1. That is a very good idea! I'm also tired of throwing away the lemon rinds, and it never crossed my mind to freeze them.

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  2. Good idea! Seems such a shame to throw them out when all you do is squeeze the juice from them. Have a great weekend. Tammy

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  3. ...or add to gin and tonic :P brilliant idea to freeze them, I had never thought of that either.

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  4. That's a very good tip! I've also put the rinds into the garbage disposal, to keep it fresh and clean. But this is a better use!

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