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Home Cooking

Up to my neck in lemon rinds


Home Cooking 14

Up to my neck in lemon rinds

AnneInMpls | Feb 6, 2006 01:58 PM

I'm awash in lemon rinds. My husband's doctor prescribed lemonade as prevention for kidney stones, so he juices one lemon a day - sometimes two, when I join him for a glass.

I occasionally use the zest for whatever I'm making that day, although it's a real pain to zest an already-squeezed lemon half (I usually don't start dinner until after he makes his lemonade). And I don't need zest every day.

Is there anything I can do with the peels and/or rinds of already-juiced lemons? There are 5-10 a week, and I could refrigerate them until I have enough to do something with.

I've thought of making limoncello, but I don't need a lot of that, either. Could I make preserved lemons with only the rinds, or is the flesh essential? Or maybe I could freeze them and do something with them later? Please help me - I hate to throw away all these lovely organic lemon rinds!


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