Before I eat an orange, or use the juice of a lemon, I always grate the rind off, and keep frozen in a container. Then when a recipe calls for either, I always have some zest on hand. Handy to have to whip up a special salad dressing, too!
By Shirley from Galiano, B.C.
Best save the rinds of ORGANIC citrus, since many pesti-/herbicides are absorbed by the rind. The white part is edible too, and if your blender is strong enough, so are the seeds, blended well.
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Dried orange rind perks up a lot of recipes, but it's very expensive to buy in a jar. Make your own by grating the rind (not the white part), spreading it out on a dish and placing it the freezer for 2 or 3 weeks.
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Save the rind - don't discard the rind of lemon, grapefruit or oranges. It makes excellent flavorings for cakes, frostings and such.
