Quick Tip: Freeze Citrus Zest

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
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published Jan 30, 2012
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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.

Related: All About Zest: How To Measure and Store Lemon Zest?

(Image: Emily Han)

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