Q&A for How to Zest an Orange

If you have the kind of cheese grater that has a side with smaller holes, about the size of the tip of a pen as opposed to the width of a pencil erase, the small-holed side works great! Just make sure to not zest too far into the white part or it will be bitter.

Yes, you can do the same with lemons.

In general, the flavor of the zest depends on the recipe. If you want a bolder flavor, try adding extra zest to your recipe. For a sweet flavor, try an "acid-less" orange, like a Navel or Valencia orange. For a bitter flavor, use a Seville orange.

Yes! If you want to incorporate a dry zest into potpourri, lay your zest in a single layer on a parchment-lined baking sheet. Then, heat the oven to 200°F (93°C) and put the zest into the oven to cook. Leave it in the oven for 25-30 minutes, or until the pieces feel hard. Remove the zest from the oven and let it cool completely before making your potpourri.

About 1and a half depending on the size of the orange. If it is a small one, use two. A big one, use 1 and a half.