Lemon, orange, and other citrus zest is a favorite around here; we use it to brighten everything from pasta to cakes and salads. With the abundance of citrus this time of year, it's an ideal time to freeze zest for later. Lately, any time we're about to use a lemon, lime, grapefruit, or orange for juice or segments, we take a few seconds to zest it first and pop that in the freezer. The fragrant zest will be particularly nice to have later in the year, when special varieties like Meyer lemons and pomelos aren't as readily available.
We just throw all the zest in one freezer bag (with a different bag for each fruit), but if you wanted to be more precise, you could measure out individual teaspoon or tablespoon portions and wrap those in plastic.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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