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Don't use a zester, for you will want fairly large pieces of zest.
Use a zester for making small thin strips for garnish, or for small quantity needs.
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Use a zester, microplane or grater to zest an orange until you've collected 1 tablespoon.
Serves 4-6 juice of 5 blood oranges (should give about 500ml juice) juice of 2 pink grapefruits (should give about 300ml juice) 150g sugar limoncello, to serve Scrub and dry the fruit and, using a zester, remove the zest of the oranges.
Remove the rind from the oranges using a zester.
This is best done using a zester but a vegetable peeler can also work.
Clean 3 large pink grapefruits, then using a zester tool or food grater, grate the rind off 1 of the grapefruit and set aside.
Peel strips of the lemon skin (just the yellow part, without any white pith) and cut into very thin slices – you can use a special long zester for this, if you own one, but it is just as easy to do with a peeler and a sharp knife.
Use a Microplane zester to grate the zest from the clementines directly over the sugar, then use your clean fingers to rub the zest into the sugar until the sugar is aromatic and moist.
To zest, use a lemon zester, lemon (or cheese) grater, a vegetable peeler, or a small knife.
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