Have you made a dessert with citrus peel (eg Pergamonto (bergamot peel with syrup) ), and you don’t know what to do with the extra zest?
You can just keep it and use it later for sweets, desserts or foods that need zest.
- In a glass jar put the citrus zest.
- Add brandy until it covers the surface of the zest.
- Close the jar, keep it in the cupboard and use it when you need it.
16 comments
Thanks for the tip. I have orange zest in my fridge kept in a glass jar, since Saturday 26/02/11. Will it be OK if I add brandy now?
hello Eftychia!
yes, you can add brandy now. it will be ok….
Great tip!!! THANKS!
Awesome tip! Sounds fantastic!
What a great tip! Thanks so much for sharing it!
Awesome idea! But the question is, do I want to use brandy to save my zest or drink it?
What a great idea! And in the end I get orange scented brandy too! Thanks!
That IS a great tip. I have to try that next time. In fact, it reminds me of what my mom does with cherries and prunes.
I didn’t realize you could do this… thanks so much for sharing this because I always use zest when cooking/baking!
That’s a great idea! I have been dehydrating my citrus zests lately, but I do store ginger slices in sake, and have found that to be extremely handy; I can see brandied orange zest in just that light!
That is just too easy. I have zest to save coming up tomorrow. Done!
Jason
I just dry mine and keep it in the refrigerator. Will try your method too
. Love the photos!
Thank you! I had no idea that brandy was an option.
How did you know I was wondering how to keep the zest? Thank you so much, I’ve let so much of it go bad.
What a fantastic tip! Never heard of that one before. So simple and yet so effective: thanks!
Very interesting, and simple. Great tip!