It is sliced thinly, no pith. Would like to avoid just candying it.
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hardlikearmour is a trusted home cook.
Oh, but candied is do delicious. You could dry it then add it to loose black or green tea, to make your own blend - maybe even throw some herbs or spices in (dried mint, cardamom, dried ginger come to mind.) Who knows, if you come up with something really lovely you could give it as gifts! You could also make marmalade.
Sam is a trusted home cook.
Dry it. Put it in a very slow oven until dry. Then grind it.
You can mix with salt for a citrus salt for salads...or grind the salt in a coffee grinder and use for popcorn--works well with little garlic, paprika, ginger powder and white pepper.
Clean the coffee grinder by running a tablespoon of rice and grinding. Then washing.
Barbara is a trusted source on General Cooking.
Garnish a martini or two.
I like drbabs answer.
I like Sam1148's answer!
amysarah is a trusted home cook.
I like the martini idea too...or if you have too much peel for just a couple of drinks, you could put several strips in a bottle of good (unflavored) vodka and let it sit for a while - a sort of homemade flavored vodka.
Fun answers, thanks! We are making marmelade so I have several cups of peel left.
I freeze it in individually labeled jars- just as it is. As I save new zest, I rotate the older by removing it from the jar, placing the new zest on the bottom, and replacing the older zest on top. Fresh is always best, but frozen is better than dried or none at all.
see Jessica Tom's just-posted carrot/ clem. peel entry.
Now I use a product called "True Lime" for the popcorn salt now. It's crystallized lime.
They also make citrus and lemon too. Great to carry with you for bottled water, or use with club soda.
Or, if you are out of good ideas, just add to the compost bin.
Cynthia is a trusted source on Bread/Baking.
Here's to the martini idea and all who agree with it. And there's always the underwear drawer!
You can also use it to scent sugar or salt. Really work it in with your fingers to release the oils.
That's brilliant, nishis!