Orange paste and lemon paste are natural flavorings for desserts, a basic ingredient for many preparations. They are easy to make and can be stored in the refrigerator or freezer, so you always have a natural orange or lemon flavoring on hand when needed.
You can add them to any sweet preparation, such as in brioche dough, in custard cream, in cake batters, to make cookies, sfogliatelle, panettone, and pandoro (if you’re skilled at making them). Just 1 or 2 teaspoons will pleasantly scent your desserts.
The process is the same for making orange paste and lemon paste, the only recommendation is to choose organic fruit, as you will be using the peel as well.

DOSES FOR A 1 CUP JAR
2 whole oranges or 3 lemons
Sugar – half the weight of the oranges or lemons
2 tablespoons of honey
PREPARATION
Wash the fruit, cut it into pieces, remove all seeds, and let it macerate with the sugar overnight in the refrigerator, in a closed container.
After the maceration time, transfer everything to a blender, add the honey, and blend finely.
Pour the mixture into a small saucepan and cook for 10 minutes, just enough time to thicken it.
Transfer the orange or lemon paste into a small glass jar and store it in the refrigerator.