I’ve been getting into a recipe book lately that regularly suggests using the zest of a lemon/lime as well as just the juice. I can’t believe I used to throw it away! It adds a slight bitter counterbalance as well as some nice floral notes to whatever I’m preparing.
I’ve been getting into a recipe book lately that regularly suggests using the zest of a lemon/lime as well as just the juice. I can’t believe I used to throw it away! It adds a slight bitter counterbalance as well as some nice floral notes to whatever I’m preparing.