Lemon & Orange Zest Extract

Since I love to cook and bake a lot... lemons and oranges are abundant in the house. I am very frugal and hate to throw good things away... so I have a use for almost everything.

In most baking recipes is required some sort of extract... vanilla, lemon, orange, etc. Today I will show you what I do to preserve the lemon and orange zest.

In cooking, when using lemon juice, before you squeeze the lemon, zest the skin first.

You could start with as many fruits you like but I do it as needed and still have a great result.
Don't mix the lemon zest with the orange, do this separately.

Grate the fruit on the small cheese grater, make sure you don't grate the white part of the fruit which is very bitter and will turn the baked goods into something not edible.

For each grated fruit add 1 Tablespoon of sugar to the zest and mix until everything gets moist.

Take a clean jar with a fitted lid and spoon the mix into the jar, making sure there are no air bubbles trapped into the mix. You can add more to the jar when using other fruits.

Store in the fridge up to 6 months. If start to dry at the surface pour a little lemon juice if available so the mix will remain moist.
I use 1 teaspoon of mix per recipe.

If you like to freeze it, place the zest mix by teaspoon into little mounds on a baking sheet, freeze then remove from the baking sheet and place in a Ziploc bag.
Keep frozen for as long as you wish.

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