Citrus Juice & Zest
Citrus Juice & Zest
Citrus Zest & Juice
Citrus zest and juice add zing, flavor and freshness to many recipes, including smoothie bowls, and with a few simple tips and tools, you will be a zesting pro in no time. The citrus fruits that lend well to zesting and juicing are lemons, limes and oranges. Choose organic fruit with unblemished, thick, pebbly skin. These will zest easier than fruit with thin skins. It’s helpful to soften lemons and limes by rolling them on the counter before juicing. First let’s juice the fruit then zest it.…here we go!
Ingredients
o 1 lemon*
o 1 lime*
o 1 orange*
*organic if available
Method for making Citrus Zest & Juice
1. First, cut your rolled lemon, lime or orange in half through the middle. Place it in a hand-operated juicer, as shown in the picture, use a hand-held squeezer, or simply squeeze it by hand without using any special tools. Just be sure to fish out any seeds that get mixed into the juice. You’ll get about ¼ cup of juice from a lemon or lime and about ½ cup from an orange.
2. Now for the zesting: The advantage of zesting your citrus first is that you have a nice firm skin surface to work on. The disadvantage to zesting first is that a zested lemon, lime or orange tends to fall apart when you juice it. So let’s go with juicing before zesting.
3. The easiest way to zest is by using a microplane (see top picture) which is completely effortless and takes all the stress out of zesting. You can also use a small zester or simply cut or peel the outer colored layer of skin off the citrus and chop it up into small bits. Just be sure to avoid the white pith which is very bitter tasting. You will need to grab a juiced citrus with your palm on the outside and fingers on the inside to create a firm surface. A medium sized lemon or lime will yield around 2 teaspoons of zest and an orange about a tablespoon or more.
Citrus zest and juice freeze beautifully so you can have some on hand whenever your smoothie bowl cravings strike!
Citrus Smoothie Bowl Recipes to Enjoy:
Printable Recipe Card:
Citrus Zest & Juice
Ingredients
Instructions
- First, cut your rolled lemon, lime, or orange in half through the middle. Place it in a hand-operated juicer, as shown in the picture, use a hand-held squeezer, or simply squeeze it by hand without using any special tools. Just be sure to fish out any seeds that get mixed into the juice. You’ll get about ¼ cup of juice from a lemon or lime and about ½ cup from an orange.
- Now for the zesting: The advantage of zesting your citrus first is that you have a nice firm skin surface to work on. The disadvantage to zesting first is that a zested lemon, lime, or orange tends to fall apart when you juice it. So let’s go with juicing before zesting.
- The easiest way to zest is by using a microplane (see picture) which is completely effortless and takes all the stress out of zesting. You can also use a small zester or simply cut or peel the outer colored layer of skin off the citrus and chop it up into small bits. Just be sure to avoid the white pith which is very bitter tasting. You will need to grab a juiced citrus with your palm on the outside and fingers on the inside to create a firm surface. A medium-sized lemon or lime will yield around 2 teaspoons of zest, and an orange about a tablespoon or more.
Calories
18.84Fat (grams)
0.10Sat. Fat (grams)
0.01Carbs (grams)
5.41Fiber (grams)
1.22Net carbs
4.19Sugar (grams)
2.52Protein (grams)
0.44Sodium (milligrams)
0.74Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.