| 11. | Spread over the cake and sprinkle with finely grated orange rind.
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| 12. | _1 / 2 cup currants and 1 tablespoon grated orange rind
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| 13. | Serve in small chilled dishes or hollowed-out lemon rinds.
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| 14. | Cut fruit, including rind, into 2-inch chunks.
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| 15. | The zest is the flavorful outer yellow rind of the lemon.
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| 16. | 1 teaspoon freshly squeezed lemon juice, plus 1 strip lemon rind
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| 17. | Add rind to sugar syrup, making sure it is submerged.
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| 18. | Place rinds in a large bowl with remaining cup of sugar.
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| 19. | Cut the halves into 4 lengthwise slices and remove the rind.
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| 20. | Pare the peel and all pink edges from the watermelon rind.
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