Intro: Confetti Citrus Salt
Citrus salt and zest are not just for the gourmet cook! Did you know the peels are loaded with nutrients? It adds great flavors to salads, fish, and desserts! This method is a great way to use fruit before it spoils. The peels can be frozen and cut up later. The juice can be frozen and when recipes call for 2 Tablespoons of lemon juice you have it already measure out! This recipe will give any cook a nice Valentine's Day gift and it is quick, easy, and very inexpensive to make! This tutorial was inspired by the Valentine's Contest. Let's make some Confetti!
Step 1: Ingredients and Utensils
Course sea salt or salt flakes
Seasonings as desired I used parsley for the lemon salt.
Jars with lids
Food grater or zester
Step 2: Preparations
Wash and dry the fruit.
Zest the peel using a zester or grater.
Step 3: Juicing the Citrus
Place the juice into a mini ice cube tray and freeze for future use.
Step 4: Cut the Peel Into Shapes
Using the knife and cookie cutter cut the peels into shapes as desired.
Step 5: Mix the Ingredients
1 Tablespoon citrus zest
1/2 Tablespoon parsley if desired
Mash the salt into the zest using your fingers to release the fruit oils. You will begin to notice an oily appearance when the oils are released.
Step 6: Dry the Zest
You can dry the citrus salt in the oven at 225 degrees for a couple of hours.
Let them air dry overnight on a cookie sheet or shallow dish.
Fill jars with the citrus salt and seal with a lid.
Step 7: Sunshiine's Final Thoughts
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