Monday, 26 January 2015

Quick & Easy Lemon Oil Infusion



This basic oil infusion is so versatile you might just find yourself keeping a stash in the kitchen, bathroom AND living room! Unlike lemon essential oil, the flavor is very mild & blends well with herbs & spices. Here’s the “how to”!

Ingredients:

Lemon peels, preferably organic
Minimally processed olive or coconut oil Optional flavorings if you’re making an oil to cook with: garlic &/or fresh herbs *Olive oil is not recommended for the hot process due to oxidation. 

Hot Process Method (Super Quick)

Step 1. Wash and dry lemons
Using a vegetable peeler, cut thin slivers of the yellow skin in long ribbons. (Or if you have a zester, use that!) Make sure not to peel off the bitter white pith, just the outside will do.
Place the peels in a small pot & pour in coconut oil until they’re just barely covered. Bring oil to a very light simmer for about 5 minutes, then set aside for a few hours to allow the oils to continue to infuse.
Strain peels & pour oil into a jar. Store in a dark cabinet or the fridge.

Cold Process Method For Coconut Oil

Because this method does not use heat the enzymes & micronutrients are better preserved.

Step 1 as above.
Then pack peels tightly in a jar,  pour in just enough coconut oil to cover.
Place in a sunny window for 1-2 weeks, shaking every day.
Strain peels & pour oil into a jar. Store in a dark cabinet or the fridge.

Cold Process Method For Olive Oil

This method is a lovely olive oil infusion for salads, but because it’s so vulnerable to oxidation via sunlight  let it “steep” longer in a dark cabinet to attains its distinct flavor. Like the cold process coconut oil version, this method preserves enzymes & micronutrients

Step 1 as above
Then pack peels snugly in a jar, then pour in just enough olive oil to cover.
Seal tightly & place in a dark cabinet for 1-2 months, shaking every few days.
Strain peels and pour oil into a jar. Store in a dark cabinet or the fridge.

More on uses later
Lavender Shades xxoo
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