[CarrieAnn0413]

Originally Posted by velcromom I've done vodka extracts too, but find I get more flavor out of simply freezing the zest & using it directly in my recipes. Whenever I serve orange slices (nearly every day) I just cut off the white part as if I were filleting a little fish and I put all the zest slices in the freezer in one container. I add four or five slices to the liquid portion of my recipe and puree it in my Magic Bullet (little blender). You only want to use organic fruit for this though, otherwise you are getting pesticides and orange dye #6 in your food.

There is orange dye on my oranges!? Why cant they leave food alone! Sorry, for the rant...and thanks for teaching me something today. I wonder if there is dye on my lemons?