Dried citrus peels

If you're juicing fruit, don't throw out the skins. Dried orange and lemon peels are a great addition to your pantry and can add extra flavour to loose leaf teas, syrups, and even cocktails.

Credit: Mary Makes It Easy

• makes

  Various amounts

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

Lemons or oranges

Instructions

1. Heat your oven to 95°C (200°F) and line a baking tray (sheet pan) with baking (parchment) paper or a silicone sheet.
2. Wash the fruit well and, using a vegetable peeler, remove long strips of the bright peel. Spread them out onto the prepared pan and bake in the low oven for 25 to 30 minutes or until dry and slightly curled up at the edges. If the peels start to brown at all, turn the oven off and leave them in the oven for a few minutes until dry.
3. Cool completely and store in an airtight container for up to one month.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.