Wash the organic lemons thoroughly to remove any residue. Peel the lemons, avoiding the white pith (pith), which is bitter. Use only the yellow part of the peel.
Natural drying (slow method):
Arrange the peels on a tray lined with parchment paper. Let them dry in a dry, ventilated place for about 4-5 days, turning them once a day.
Quick drying (with oven):
Place the peels in the oven at 60-70°C for 2-3 hours with the door slightly open, until dry and crumbly.
Powdering:
Once dry, blend the peels with a blender or spice grinder until they form a fine powder. Sift to remove any large lumps.
Storage:
Store the powder in an airtight glass jar, away from heat and light. It will keep for months, retaining its intense aroma.
Serving and storage suggestions:
