Lemon Tip: Squeeze and Freeze

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We use a lot of lemon zest. It goes into everything - cookies, cakes, icing, salad, bread, and even meatballs.

Those recipes don't always call for the juice of the lemon, and we're often tempted to throw the lemon away after grating its peel off. But this is a waste - it's easy to squeeze the lemons and put all that fresh juice into plastic baggies for freezing. Then when you need a little zip in the sauce, or some fresh juice for tea, there it is.

Ice cube trays are great for this too - fill each cube with juice from half a lemon.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.