Cooking with leftover citrus peels not only adds delicious flavour and depth to dishes, but also works as part of sustainable kitchen practices to reduce food waste. By using the peels that may otherwise be thrown out, you can make the most of each part of the fruit and therefore help to reduce the amount of food that goes to waste.
Citrus oils such as lemon oil or orange oil can be made using a range of techniques that all infuse the flavour of the zest into the oil. Some recipes involve blending the zest with the oil, while others gently heat the oil with the zest strips to help with the infusion. The simplest way to make citrus infused oil is to take some strips of clean zest and place them into a jar. Cover the zest with neutral oil such as light olive oil or avocado oil, then seal tightly and leave in a cool, dark place for at least a week. After this, strain the oil through a fine sieve then transfer into a clean container. When stored in the fridge, citrus oils can last for several months to a year, but they can also be stored outside the fridge in a cool dark place for a couple of months. Either way, the key to keeping the oil fresh is to ensure that it is stored in a well sealed container, away from heat and light.
To make lemonade, first thoroughly wash the lemons to remove any residue. Slice the lemons into quarters, removing as many seeds as possible, then place them into a blender. Add sugar, water and any other ingredients you like such as honey, then blend until smooth. Strain the mix through a fine sieve, then add to a jug along with ice, lemon slices and fresh mint.
Some recipes for lemonade include the peel because it adds extra freshness and flavour to the lemonade. The essential oils in the lemon peel contain aromatic compounds that contribute to the overall citrusy taste of the drink. Using the peel also adds a slightly bitter taste, but it just depends on personal preference whether or not you want to include the peel in your lemonade.
To make a citrus extract, begin by washing your fruits such as lemons, oranges, limes and grapefruits. Zest the fruits using a vegetable peeler or zester, avoiding the white bitter pith. Place the zest strips into a jar, then cover with high-proof alcohol such as vodka or rum. Seal the jar and leave in a cool, dark place for two weeks, shaking occasionally. Once the mix has steeped, strain to remove the zest then transfer to a clean container. This extract can then be used to add a vibrant citrus flavour to a range of dishes. Try folding a few drops into cake batters, cookies and muffins, or even add it into sauces and marinades.
To make citrus sugar, use a microplane or cheese grater to finely zest your fruits of choice, avoiding the bitter white pith. Combine the zest with caster sugar in a clean bowl, then use your fingers to rub the mix together, releasing the aromatic oils from the zest. Let the sugar and zest infuse in an airtight container overnight, then use in any recipe where you would like to add some citrusy sweetness. Make sure to store the sugar in an airtight container where it will keep for several weeks at room temperature.
Using leftover citrus peels in tea is a great way to make the most out of your citrus fruits. Use a vegetable peeler or knife to slice off the zest, then lay the peels in a single layer on a baking sheet. Place them into a 100°C fan oven for around 3 hours, then leave them to finish drying outside in a well-ventilated room. To make a tea from the dehydrated peels, take a few strips of the peel and add them to a mug, pour hot water over the peels then leave them to steep for 5-10 minutes. Strain and serve along with honey and a squeeze of fresh lemon juice if desired. Try adding in spices like ginger or cinnamon for extra flavour.
This homemade tea is perfect for cosy evenings or chilly days. Adjust the amount of lemon peel and ginger to suit your taste, and try experimenting with adding different herbs and spices for additional flavour variations.
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Imperial
- 3 lemons
- 1 tsp fresh ginger, grated
- 1 tsp honey
Preheat the oven to 100°C fan
Wash the lemons thoroughly then use a vegetable peeler or knife to remove the zest. Make sure to avoid the bitter white pith, aiming to get long, thin strips of yellow peel
Lay the lemon peel strips in a single layer on a baking sheet lined with parchment paper, place the sheet in the oven and let the peels dry out for around 3 hours
Once the peels are dried and crisp, remove them from the oven and let them cool outside
Take 3-4 strips of lemon peel and place them in a bowl, take the remaining peels and store in an airtight container
Add the ginger to the bowl then cover the peels with boiling water
Allow the tea to steep for 5-10 minutes, then strain through a fine sieve into a mug
Finish with a teaspoon of honey, and garnish with a slice of fresh lemon if desired
Citrus salt is the perfect addition to any pantry, able to enhance the flavour of both sweet and savoury dishes, this infused salt is a great way to add a brighter flavour profile to any meal. Begin by zesting the citrus fruits using a microplane or a fine cheese grater. Take a few tablespoons of flaky sea salt and add it to a bowl along with the zest. Use your hands to rub them together, working the zest into the salt and removing as many lumps as possible. Spread the mixture across a lined baking sheet, then bake for around an hour at 100°C fan, until the zest is dried out but not burned. Remove from the oven and allow to cool, then enjoy as it is, or pulse a couple of times in a blender for an extra smooth finish.
Recipes that really showcase the fresh flavours of citrus fruits, whether it be bright and zesty lemons, sweet tangy oranges or refreshingly tart limes, are always an invigorating treat. Whether you're using lemons to make savoury dishes like this crab and lemon pennette rigate from Rosana McPhee, or sweet desserts such as Michael Caines’s lemon and lime meringue pie, you'll find plenty of inspiration for those leftover peels throughout our site - we'll convince you they're an indispensable ingredient!
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