lemon/lime rind

[kylie]

I have so many recipes that use lemon or lime rind, including sorbets and ice creams, but I find I can't get the rind finely grated enough for it to blend in well - my kids and husband complain about the 'gritty bits'!
Are there any tricks to getting it really fine?

[achookwoman]

I always add it with the sugar and zap the lot.  Don't know what you do if no sugar???

[cecilia]

To chookie's advice I'd add speed 10 for a full 25 seconds.  Try to use a sharp vege peeler so that you don't get the white pithy part into the mixture as that tastes bitter.

[judydawn]

Kylie, I use my microplane - you can't get any finer that that. They are well worth the investment and you will find them in any homewares store.

[cookie1]

I have a microplane like Judys. It is well worth the cost and I wouldn't be without it. When you use it and blend it with the sugar the zest almost disappears.

[Cuilidh]

Yes, microplanes are definitely the way to go - then grind with sugar to make it really fine.

[kylie]

sounds like a microplane is the way to go! Thanks for the tip.

[Amanda]

I agree with the other girls - a microplane is 100% necessary in the kitchen for all sorts of fine grating (and are quick to rinse under the tap), but be careful, they're bloody sharp!

[kylie]

OK I've had a look around on the net...

Is it the microplane zester grater, or the microplane premium zester grater? (I can't tell the difference between them).

[judydawn]

Go to page 2 of this site kylie, it is the red zester

[Vivaroo]

What other things would you grate with a micro-planer?

[judydawn]

I only use it for citrus zest or parmesan cheese Viv but it is so quick.

[Amanda]

Same here - zest and parmesan - brilliant.

[Ceejay]

I just want one in purple! LOL! 

[andiesenji]

I use a microplane zester for small amounts but when I am preparing citrus zest syrup I need a lot of zest and it just takes too long doing it that way.

Using a potato peeler I remove all of the colored peel from the lemon, lime, orange or grapefruit and spread the pieces out on a towel to dry for 1-2 hours.

Using a spice grinder I grind a few of the "chips" at a time - takes only a few seconds - inverting the grinder a couple of times, while holding the lid on securely - and in short order I have a bowl full of finely grated zest.

I have to say that I began using this method many years ago, before the advent of the microplane graters and a regular box grater was extremely damaging to the knuckles.   

To clean the blades and inside of the grinder of the citrus oils (so you can use it for other spices)  put in two or three tablespoons of bicarb along with three or four broken saltine crackers - or 1/4 cup of rice and grind away, again inverting the grinder two or three times.
The bicarb will absorb the citrus oils and wipe the interior clean - it then just needs a swipe with a dry cloth.