Orange Zest Purée

Orange Zest Purée

Orange Zest Purée
Orange Zest Purée is a homemade frozen convenience product: It is a 1-1 mixture of orange zest and sugar, inspired by the commercial product of the same name and used in professional kitchens. The sugar acts as a carrier which allows the zest to be frozen without drying out. The sugar also prevents the orange zest from freezing too hard, so it can be scooped out with a spoon as needed. When a recipe calls for grated orange zest, use twice as much Orange Zest Purée; the small amount of extra sugar in the purée is not enough to adversely affect a recipe.


  • YIELD: ABOUT 120g (4.25 oz)
  • 60 grams orange zest - from 2 large Navel oranges (yield is about 30g each)
  • 60 grams sugar (1/4 cup + 1 Tablespoon)

  • 120 grams = Total (4.25 oz)

  • YIELD: DOUBLE-BATCH - ABOUT 240g (8.5 oz)
  • 120 grams orange zest - from 4 large Navel oranges (yield is about 30g each)
  • 120 grans sugar (1/2 cup + 2 Tablespoons)

  • 240 grams = Total (8.5 oz)
  1. Peel off the zest in thin strips using a vegetable peeler. Cut away any white pith from the back of the strips with a sharp paring knife (serrated works best), because the pith will cause the purée to be bitter.
  2. Coarse-chop the zest using a chef's knife..
  3. Process the coarse-chopped zest and sugar in a mini food processor until the zest is very finely ground and the sugar is liquified.
  4. Freeze in air-tight container and use as needed. Keep frozen. Spoon out as needed.
  5. For larger batches, just use equal parts zest and sugar by weight.
Recipe Ancestry Notes:
Recipe developed by Shirl Gard.

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

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