Sentry Page Protection

​No waste Citrus - May 2019

​Whenever a recipe calls for only the juice of a lemon, lime or orange, I first finely grate off the zest into a freezer container and place into freezer for later use in baking, casseroles and stir fries or cold drinks. I then juice the fruit for the recipe at hand. The leftover pith  goes into any water that requires boiling to preserve the colour of the vegetables or to stop apples browning once cut before stewing. This used pith can also go into casseroles to enhance flavour then removed before serving, or keep any uncooked remains of squeezed lemon on the sink to rub on metal cooking utensils for shine and clean.
Contributed by Yvette Nnewton