Next time you go to juice a lemon for a recipe, take an extra minute, grab a vegetable peeler and remove the flavorful outer layer of skin from your lemon. Lay these fragrant slivers on a place and perch the plate on a shelf or on top of a towering stack of cookbooks (if you’re me).
Check them a day or two later, or whenever you remember. Soon enough, they should be quite dry but still fragrant and vividly colored. Place them in a jar with a tight-fitting lid and stash them in a dark corner. Once you have this little jar of dried lemon peels, here’s how you can use them.
- Drop a sliver into brewing black tea.
- Pulverize a few strips with coarse salt and sprinkle over popcorn.
- Crush them and whisk the bits into homemade vinaigrettes and marinades.
- Float them in a water bottle.
- Simmer these citrus ribbons in a pot of creamy rice pudding.
- Use the jar as a day-brightening aromatherapy devise.