Zesting Lemon For Spiced Apple Cider

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I’m going to show you how to make the holiday favorite Spiced Apple Cider. Okay, to get the zest off our lemon what we’re going to do, you could actually go ahead and take your knife and cut this up and get the skin off that way. Or what you can do is take your knife along the side here and you’re just going to roll your lemon and cut, that way you don’t take off, you don’t have to cut your lemon as much. This is a good thing to do if you’re, if you like to keep lemons around the house, just to zest them. So you can see what I’m doing there, I’m just getting the knife inside of there, then I just roll the lemon, follow the contour of the lemon, just like that. Now this stuff is easy to get rid of, you just take it and lay it flat and take our knife and just really carefully and really slowly, you angle your knife blade towards the floor. Be careful you don’t cut yourself here, and just remove it just like that, so. And this white stuff, it's a little bit of a consequence, you know too much of it will make whatever you’re making taste bitter but a tiny bit won’t hurt anything because this isn’t really going to be in there for long enough to be able to have too much of an effect. It’s only really going to be in our cider for only about five minutes total. And the thickness you want to get to, you want to get to where you can see those little holes right there. That's the thickness you want to get to, so that’s good. This one, kind of the same, I don’t know what you can tell on the camera, what I’ll do is I’ll just go over this one more time, just to get a little bit closer. But like I said, I don’t normally do this, if you’re comfortable with it, you know if you prefer to use a zester, use a zester, so. What we’ll do now, is we’ll take our lemon peel and we’re just going to cut it into very, very, very, very, very, very, thin strips, much like you would imagine lemon zest would look if you used a zester. Something like that, so let’s go to this other piece here. There we go, there’s all my lemon zest and I said about a teaspoon and a half, this looks to be just a little bit more than that. So we’ll only use about this much, we’ll toss this bit out and use that much right there, and so that should be fine and then you can take your lemon here and you’ve still got the backs and sides. You can still juice this lemon so this lemon is still good, we’re just going to wrap it up and throw it in the fridge. "