Preserving Citrus Zest
Preserving citrus zest is the act of capturing the volatile oils of the peel before the fruit loses its viability. You can either dry the zest until it is brittle enough to snap between your fingers or freeze it in a thin layer to retain its bright, sharp punch for months.
The oils are the point.
Work only with the brightly colored outer layer; the white pith underneath is bitter and has no place in your finished jar.
- microplane or fine grater
- parchment paper
- small glass jar with airtight lid
What goes in.
- as neededorganic, un-waxed citrus fruits (lemons, limes, oranges, or grapefruits)
- optionalsuperfine sugar (if preserving by curing)
Respect the pith
Drag the fruit across the microplane using light, confident strokes, turning the fruit frequently to ensure you only collect the zest and never the white pith.
The method.
Wash and dry the fruit thoroughly.
Scrub the skins well to remove dirt or residues, then pat them bone-dry. Moisture is the enemy of shelf-stable zest.
Zest the fruit.
Hold your grater over a piece of parchment. Rotate the fruit as you go, stopping as soon as you see the white layer beneath the colored skin.
Choose your method: Dry or Freeze.
To dry, leave the zest spread on a tray in a cool, dark room for 24 hours until it shatters when touched. To freeze, scrape the zest directly into a small container and keep it in the freezer.
Store correctly.
Dried zest goes into a glass jar in the pantry, away from direct sunlight. Frozen zest stays in a sealed bag or jar, ready to be scooped as needed.
Other turns to take.
Zest-Sugar
Toss the fresh zest with an equal weight of sugar in a jar. The sugar will pull the oils from the peel, creating a fragrant syrup-infused sugar for baking.
When it doesn't go to plan.
Zest your fruit before you juice it; once the skin is broken, it becomes nearly impossible to get a clean grate.
If the fruit feels dry, use a vegetable peeler to remove wide strips of zest, then mince them finely with a chef's knife.
Label your jars with the type of citrus, as dried orange and dried lemon zest can look identical.
The ones that keep coming up.
How long does the preserved zest last?
Dried zest maintains its character for about six months in a sealed jar. Frozen zest keeps its potency for up to a year.
Can I use store-bought waxed fruit?
If the fruit is waxed, you must scrub it thoroughly with hot water and a firm brush to remove the coating before zesting.