Discussion:
Not wasting lemon peel
(too old to reply)
Dave West
2013-03-20 20:41:41 UTC
Permalink
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.

I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?

The only thing I can think of so far is to peel off zest and freeze it.

Grateful for any suggestions.
merryb
2013-03-20 20:46:50 UTC
Permalink
Post by Dave West
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.
I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?
The only thing I can think of so far is to peel off zest and freeze it.
Grateful for any suggestions.
Your idea is good- you can also make Lemoncello!
Goomba
2013-03-20 21:00:17 UTC
Permalink
Post by merryb
Post by Dave West
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.
I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?
The only thing I can think of so far is to peel off zest and freeze it.
Grateful for any suggestions.
Your idea is good- you can also make Lemoncello!
I would suggest getting the zest off before juicing the lemons. I often
make limoncello with the zest and then juice the leftover fruit for
lemon curd or lemonade.
l not -l
2013-03-20 21:02:09 UTC
Permalink
Post by Dave West
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.
I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?
The only thing I can think of so far is to peel off zest and freeze it.
Grateful for any suggestions.
The zest is good candied and is used in some Easter baked goods; if you
observe Easter and bake, I'm sure you can find a number of good recipes.
Also, grated peel is good for seasoning and in some baked goods;
home-made lemon pepper is one use the comes immediately to mind.

Grated peel can be spread on a a cookie sheet to air dry for extended
storage life.
--
Change Cujo to Juno in email address.
Dave Smith
2013-03-20 21:12:08 UTC
Permalink
On 20/03/2013 5:02 PM, l not -l wrote:
s.
Post by l not -l
The zest is good candied and is used in some Easter baked goods; if you
observe Easter and bake, I'm sure you can find a number of good recipes.
Also, grated peel is good for seasoning and in some baked goods;
home-made lemon pepper is one use the comes immediately to mind.
Grated peel can be spread on a a cookie sheet to air dry for extended
storage life.
I have bought dried lemon zest thinking that it would have handy for
some of things for which I need lemon zest. It is quite expensive and
it just doesn't work. It is not the same as fresh lemon zest.
merryb
2013-03-20 21:14:15 UTC
Permalink
Post by Dave Smith
s.
Post by l not -l
The zest is good candied and is used in some Easter baked goods; if you
observe Easter and bake, I'm sure you can find a number of good recipes.
   Also, grated peel is good for seasoning and in some baked goods;
home-made lemon pepper is one use the comes immediately to mind.
Grated peel can be spread on a a cookie sheet to air dry for extended
storage life.
I have bought dried lemon zest thinking that it would have handy for
some of things for which I need lemon zest. It is quite expensive and
it just doesn't work. It is not the same as fresh lemon zest.
Did you rehydrate it?
Dave Smith
2013-03-20 21:52:12 UTC
Permalink
Post by merryb
Post by Dave Smith
Post by l not -l
Grated peel can be spread on a a cookie sheet to air dry for extended
storage life.
I have bought dried lemon zest thinking that it would have handy for
some of things for which I need lemon zest. It is quite expensive and
it just doesn't work. It is not the same as fresh lemon zest.
Did you rehydrate it?
No put I have used it in marinades and cooked in liquids and it was a
waste. I got nothing out of it, certainly nothing like that lift that
you get from freshly grated lemon zest.
Helpful person
2013-03-20 21:13:14 UTC
Permalink
I zest all most of my citrus and freeze it.

Similarly, when I peel shrimp, I freeze the shells to add to the pot
when I make fish stock.

I used to freeze unused vegetables too for vegetable stock. I stopped
because it just took too long to gather enough to be worth while.

http://www.richardfisher.com
George M. Middius
2013-03-20 21:30:25 UTC
Permalink
Post by Dave West
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.
I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?
The only thing I can think of so far is to peel off zest and freeze it.
That's the right idea. Next time, zest the lemons first -- it's easier.
Dave Smith
2013-03-20 21:54:29 UTC
Permalink
Post by George M. Middius
Post by Dave West
The only thing I can think of so far is to peel off zest and freeze it.
That's the right idea. Next time, zest the lemons first -- it's easier.
True. There is a couple things I make that call for zest and juice. It
is easier to juice a lemon with the peel intake, but it can still be
done. It is really hard to zest a lemon that has been juiced.
Dick Adams
2013-03-25 04:14:17 UTC
Permalink
Post by Dave Smith
Post by George M. Middius
Post by Dave West
The only thing I can think of so far is to peel off zest and freeze it.
That's the right idea. Next time, zest the lemons first -- it's easier.
True. There is a couple things I make that call for zest and juice. It
is easier to juice a lemon with the peel intake, but it can still be
done. It is really hard to zest a lemon that has been juiced.
I find it easier to zest a whole lemon. The leftovers go into a blender
and are then poured thru a filter. Works for me.
Mark Thorson
2013-03-20 22:34:43 UTC
Permalink
Post by Dave West
The only thing I can think of so far is to peel off zest and freeze it.
If they're organic lemons, that's fine.
I usually don't buy organic, but I will
if I intend to use the peel. Normally,
the peel isn't eaten, so non-organic
producers often will use waxes, fungicides,
etc. that may be present in the peel.
Dick Adams
2013-03-25 04:16:50 UTC
Permalink
Post by Mark Thorson
Post by Dave West
The only thing I can think of so far is to peel off zest and freeze it.
If they're organic lemons, that's fine.
I usually don't buy organic, but I will
if I intend to use the peel. Normally,
the peel isn't eaten, so non-organic
producers often will use waxes, fungicides,
etc. that may be present in the peel.
Scrub the lemons before you zest them.

ImStillMags
2013-03-20 23:07:38 UTC
Permalink
Post by Dave West
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.
I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?
The only thing I can think of so far is to peel off zest and freeze it.
Grateful for any suggestions.
Pack them in a canning jar with salt. Make preserved lemons out of
them. They will work just fine that way.
Brooklyn1
2013-03-20 23:25:16 UTC
Permalink
Post by Dave West
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.
I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?
The only thing I can think of so far is to peel off zest and freeze it.
Grateful for any suggestions.
Wedge a half lemon into your stinkin' faggot crotch.
Kalmia
2013-03-21 01:01:55 UTC
Permalink
I stick the peel in my Ron Popeil dehydrator, then whirl the dried
peels in my coffee grinder.

Whee- you don't catch ME paying exorbitant prices for ground lemon
peel in a jar. I do the same thing with navel orange peel.
Ross McKay
2013-03-21 09:05:05 UTC
Permalink
Post by Dave West
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.
I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?
The only thing I can think of so far is to peel off zest and freeze it.
Grateful for any suggestions.
I'd peel off the zest and simmer it with the ginger for the ginger beer!
The zest is where some really nice essential oils are found, so include
in your ginger beer if possible. Maybe that's a little late, or maybe
you can simmer the zest and add to the ferment.

Or make limoncello :)
--
Ross McKay, Toronto, NSW Australia
"Hold very tight please! Ting! Ting!" - Flanders and Swann
Janet
2013-03-21 10:28:44 UTC
Permalink
In article <kid6r0$8v2$***@dont-email.me>, ***@mail.invalid
says...
Post by Dave West
After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.
I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?
The only thing I can think of so far is to peel off zest and freeze it.
Grateful for any suggestions.
Slice them finely (I use the slicer blade on the FP) add some bought
lemon juice and make delicious lemon marmalade. If you didn't save the
pips you may need to include some liquid pectin.

Janet UK
news
2013-03-21 13:03:54 UTC
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"Dave West" wrote in message news:kid6r0$8v2$***@dont-email.me...

After making ginger beer I have quite a few lemons that have been cut in
half and the juice squeezed out of them.

I don't like waste and wonder if anyone has suggestions of what I might
utilize them for?

The only thing I can think of so far is to peel off zest and freeze it.

Grateful for any suggestions.
****************************************

Dip the ends in salt and scrub copper with them.
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