Dried lemon slices will add aroma to cold and hot drinks, they can be used to garnish fish and meat, decorate cakes and muffins. Dried lemons are the same dried fruits as other fruits and berries - they also contain vitamins necessary for winter, are very economical and are able, if properly stored, to retain their natural taste and aroma for a long time.
It is necessary
- - lemons;
- - a sharp knife;
- - baking paper.
Instructions
Step 1
Choose 4 or more ripe, ripe lemons with a bright yellow skin. Since dried fruits are often used to decorate dishes, it is in your best interest to choose the most decorative pieces - beautiful colors and well-shaped.
Step 2
Using a brush or a special mitt, wash the lemons thoroughly with hot water. First, growers often treat lemon trees with pesticides, and second, vendors often cover the fruit with a thin waxy film for best storage.
Step 3
Place the lemons in the refrigerator for 10-15 minutes. You want as little juice as possible to come out of the fruit. Cut the lemons into 0.5 centimeter wide slices (not wedges!). Remove seeds.
Step 4
Place the lemon slices flat on a baking sheet lined with baking paper. Preheat oven to 50-60 ° C. Put the baking sheet in the oven, do not close the door tightly - allow air to enter. Try to keep the temperature constant. The lemons will dry for about 24 hours. When finished, the slices will be firm, golden brown and crispy.
Step 5
Store dried lemons in a sealed bag or jar.
Step 6
For decorative purposes and to scent rooms or linen closets, you can dry the whole lemon. To do this, choose a fruit with a thick skin and stick a few clove buds into it. Place the lemon in a linen bag and hang in a dry and warm place. After a couple of weeks, the fruit will dry out.
Step 7
It so happens that you need a lot of lemon juice and after receiving it you still have unused lemon zest. It can also be dried and then used to flavor seasonings. For example, mix salt well with ground lemon zest, and flavor oil with whole strips. To dry only the zest, remove it from the lemon, carefully remove the white bitter part, and spread the zest strips on baking paper as well. Preheat the oven to 50-60 ° C and dry the zest for an hour to an hour and a half. Let the lemon peels cool completely and use as you like.
