-
Start with organic or untreated lemons: Because you’re using the peel, avoid conventional lemons that may have been sprayed with pesticides or coated with wax. If waxed, blanch or scrub well.
-
Don’t include pith: The white layer beneath the zest is bitter and will make the powder taste harsh.
-
Drying is key: The zest must be completely dry before grinding—any residual moisture will cause clumping and shorten shelf life.
-
Make it flavored: Add a vanilla bean, dried ginger, or rosemary while grinding for custom blends.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
