From the page: The kitchen's acid gold
Idea 4
Tea from dehydrated peels
Dehydrating fruit peels is an old practice in farmhouse and grandmother's kitchens, where nothing was wasted — lemon peels hold the essential oils full of aroma. Without water, the flavor concentrates and keeps for months, ready to become tea, seasoning or infusion.
What you need
- Lemon peels (only the colored part, without the white pith)
- A baking sheet or tray
- An oven (or sun and a fine screen)
- A glass jar with a lid
How to make it
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1
Remove the peels in wide strips, avoiding the white pith, which is bitter — the aromatic oil sits entirely in the colored peel.
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2
Wash and dry the peels well with a cloth, because extra moisture prolongs drying.
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3
Spread them on a baking sheet without overlapping and place in a very low oven (about 140–175 °F / 60–80 °C), with the door slightly ajar, so the water escapes slowly without burning the oils.
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4
Turn the peels halfway through; they're ready when they snap when bent, a sign that no moisture remains to grow mold.
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5
Let them cool completely and store in the closed glass jar, away from light, to preserve the aroma.
Finishing touches
For the tea, break a peel into hot water and cover for 5 minutes — plain or with ginger. Grated, the peels also become seasoning for cakes, salads and salt.
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