Lemon Oil Preparation: What you need
an airtight sealable glass bottle
2 organic lemons
250 ml olive oil
depending on the recipe, a saucepan or baking paper
Lemon oil from fresh lemon zest
Thinly peel the zest of the organic lemons with a vegetable peeler.
Be careful to cut off as little white as possible with the peel.
Boil some water in a saucepan and blanch the peels for about 1 minute.
Then drain the shells and pat dry with a paper towel.
Heat 250ml olive oil in a saucepan. But don’t let the oil get hot.
Put the peel in the glass bottle and pour in the warm oil.
Close the bottle well and leave it in a warm place for 14 days.
After 2 weeks, pour the mixture through a sieve, pour the oil back into the bottle and keep it away from light.
Lemon oil from dried lemon peel
Using a vegetable peeler, remove the zest from 2 organic lemons, leaving as much of the white on the lemons as possible.
Place baking paper on a baking tray put the shells on it and dry them in the oven at 140 degrees for about 30 minutes.
Put the dried lemon peels in a bottle and pour in 250 ml of oil.
Leave the tightly closed bottle in a dark place for 14 days.
To remove the zest from the lemon, strain the oil through a sieve, pour it back into the bottle and keep the oil in a dark place.
Shelf life of homemade lemon oil
Your homemade oil will keep for several months in a dark place.
You can also leave the lemon peel in the bottle and set it up decoratively in the kitchen.
However, the oil will only keep for a few weeks.
There is a risk of mold if the bowls are no longer completely covered with oil.
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