Remember my heftyharvest of lemonsfrom the other week ? Of those 60 - plus lemons , I put up over one-half of them in less than an time of day and none of it involved a jar ( well , just one jolt , but not in the way you think ) .
The trick to preserving all those lemons in a flash ? Freeze them !
Lemons are essential in the kitchen , but seldom do I ever practice a whole lemon at once .
How many times have you wanted just a slice of lemon in your water , or notice a recipe that phone for just a tablespoonful of lemon yellow succus ? After a slice or a squeeze , I ’m usually dismayed to observe a forgotten , puckered - up stinker hero in my electric refrigerator a calendar week after .
But no more ! No more shriveled - up half lemons in the crisper bin . No more lead to the store for just one lemon . No more lemon - shaped plastic bottleful of contrived lemon yellow juice .
you may block your overbold lemons to use all year long with these three unproblematic methods .
Freezing method #1: Lemon slices
To immobilise gamboge slices that you’re able to drop down into drinks , lay them out on a cookie sheet and set them in the Deepfreeze for a few hours .
Once they ’re immobilise solid , hoard them into a zip - top storage bag , where they ’ll stay frozen separately ( and not clumped together into a yellow iceberg if you were to freeze out all the slices together in the bag ) .
I care to supply a slicing or two for a trivial zip to water or iced tea , or to cool down a too - spicy tea .
Freezing method #2: Lemon zest
To freeze lemon zest , I habituate a Microplane to quickly and finely grate the peel . The zest is stored in a meth jar in the freezer and one fiddling pint jar hold out quite a long time .
Whenever a recipe call for that random teaspoonful of zest , it ’s loose to scoop out as needed .
Freezing method #3: Lemon juice
Now that you ’ve stick a “ naked ” lemon , here ’s how you may block that , too .
abbreviate your zested lemon in half or in quarters , squeeze out the succus , and pour the juice into an glass cube tray to freeze .
The frozen cubes can stick in the tray , keeping it commodious for you to pop out a cube as needed , or they can go into another cipher - top udder for storage . ( I commonly keep a few bags of lemon yellow slicing and Citrus limon juice cubes in the freezer at all times . )
Each lemon juice cube ( about one to two tablespoons ’ worth for a standard ice cube tray ) is the utter serve size to light up up stunner or drinks . I like to melt a lemon third power or two into soup that could use a touch of acidity , or thaw a cube to apply in sauce and fertilization .
Bonus uses in the kitchen
Before you discard those leftover lemon rind in the compost bin , here ’s an comfortable way to make them go the extra mi .
Use the rinds to clean your kitchen !
you could splash some coarse table salt on the cut surface ( fleshy side ) of a lemon yellow one-half to scrub a sink , bumbler stoppage , or wooden cutting board before rinse clean with piss .
Use another lemon rind to polish a untarnished steel ( or chrome ) spigot or dish drying single-foot , or to remove filth from stainless steel green goddess , Pan , and cookery utensils .
Another rind or two ( or the oddment of your cleaning tasks ) can then be ground in the scraps disposal to freshen the waste pipe .
At the end of all this , you ’re left with lots of lemons , a spruce up - up space and a endearing smell kitchen !
3 Ways to Freeze Fresh Lemons
you may freeze a firm supply of fresh lemon slices , gamboge succus and Citrus limon gusto to use all yr long !
Ingredients
Instructions
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Did you make this recipe?
This mail update from an article that to begin with appeared on February 28 , 2012 .
watch the Web Story onhow to freeze refreshful lemons .
