Wondering what to do with all those orange and lemon peels you’ve got stacked up from all that juicing?
|Orange Rosemary Honey|
Here’s what I did with mine…
Orange Rosemary Honey
1 organic orange, zest only
1 14-15 oz. jar of local organic honey
2-3 sprigs rosemary
1. In a small sauce pot, heat honey, zest, and rosemary on low for 10 minutes to infuse.
2. Let cool off heat and transfer to an airtight glass jar or container. Let flavors develop for a week to two weeks at room temperature. Do not refrigerate.
I took half of the remaining orange and lemon peels, 2 cloves, and 2 star anises and boiled them in a heavy sauce pot of water for 15-20min.
This filled my apartment with an amazing, all be it wintery, scent but it also killed any remaining germs that me and my hacking cough have left behind.
The few orange peels that remained went into my sugars. This is 1 jar of Orange Sugar (ready after infusing for about 2-3 weeks) which will be amazing in summer scones or citrus cookie recipes in weeks to come.
My lemon peels went into my brown sugar, as the citrus peel helps keep the brown sugar soft in storage.
Because I tend to buy fruit in bulk each week, I have some extra oranges and lemons to work with. This weekend seems like the perfect excuse for the first of the season Summer Sangria.
So I’m prepping ahead with these festive citrus slices. Use a quenelle knife to make vertical cuts down the citrus rind, and make slice horizontally across the fruit.
I can only imagine how these fragrant flowers will look: like lilly pads floating in a lake of sparkling liquor.
|A citrus honey and sugar housewarming gift?|
Because one man’s trash is this woman’s treasure.