I'd really like to have citrus trees, but that would entail living someplace besides the mountains that I love. So what other options are there for getting these essential tropical flavorings into our foods?
Lemon extract, like all alcohol extracts, lasts just about forever. And you can also make it yourself if you've got fresh lemons and some vodka.
Dehydrated zest. Another option for flavoring is dehydrating the zest from citrus fruits. Lemon and orange are the most popular, though lime is also sometimes used. To make your own, finely grate just the colored outer layer of your fruit. Dehydrate in a dehydrator or warm oven until completely dry. Store in a glass spice bottle.
Bottled juice is available in glass or plastic bottles ranging from eight to thirty-two ounces. Glass bottles are preferred for longer-term storage. Unfortunately, once opened, the juices in these larger bottles aren't going to have a great shelf-life without refrigeration. However, the smaller four-ounce bottles will work better in that situation, especially in areas with cold winters and roots cellars that will keep foods from spoiling.
Juice powders. Finally, there are powdered options. True Lemon and True Lime (and other citrus) powders are 100% juice. However, don't confuse them with lemonade or other drink flavoring options. The tiny packets are generally used for flavoring water, but they are perfect for adding a little lime or lemon juice to our dishes. Along these same lines are juice powders sold in bulk. San Francisco Herb Company and Atlantic Herb Company carry these unique offerings. I'm sure there are more. I've tried them both. And no, they aren't just like fresh, but they work.
Links to related posts:
DIY Lemon Extract
03.14.20
