This Ingenious Tip from Dorie Greenspan Makes Baking with Citrus So Much Better

As a self-professed dessert connoisseur, I believe I must share all baking hacks that I come across. Whether it’s how to use parchment paper to make decorating cakes easier or discovering how to turn cupcakes into mini cakes, I’m always on the hunt for the latest and greatest. And after stumbling upon Instagrammer @dianemorrisey, I’m guaranteed to find more than I bargained for.

Given the many ways it can be applied, my latest find definitely has my creative juices flowing. In a recent Reel, the mother of six revealed a timeless tip from none other than culinary guru Dorie Greenspan. According to the creator, in Dorie’s book Baking: From My Home to Yours, the talented cook recommends grating the zest of citrus directly into your sugar for your recipe. Here’s what you’ll do.

This simple trick is easy to emulate. Start by zesting the fruit into a bowl filled with the amount of sugar your recipe calls for. In the video, Morrisey, uses an orange, but grapefruit, lemon, or any other citrus works well, too. Once it’s zested, take your hands and rub the sugar and zest together. Doing this will help release the oils of the zest, tint the color of the sugar, and infuse the tang of the citrus into the sugar. Add into your recipe as normal and voilà!

Best of all, the fresh, citrus smell filling your home is an enticing benefit that you’ll love. Have a bit of the mixture left? You can always line the rim of a cocktail with the sugar and zest mix to give a nice spin on your summer drink.