One little
tip – when you are going to juice any citrus for a dish, take the zest off it
before you juice it. I use a microplane
to do this but any fine grater would do it.
I tap the
zest out on to a sheet of baking paper and leave it for a few hours to dry
(protecting it from pesky flies etc) and then pop it into little glass jars to
use as a little pep in lots of dishes.
If it is properly dry the zest will keep for months.
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