Hello! How are you lovely readers? Today I’m sharing my ultimate guide to freezing lemons, oranges and limes! This is part of Zero Waste Week – did you know it’s Zero Waste Week this week?
I know the idea of zero waste sounds a little daunting, but bear with me. The theme of this year’s Zero Waste Week is ‘one more thing’ – what one thing could you do to reduce the amount of waste you send to landfill. Phew, sounds a bit more palatable now, doesn’t it?
For Zero Waste Week I’m aiming to further reduce the amount of food I waste. I’ve already made strides with this over the course of the blog, but undoubtedly there is still more that I could do.
I discovered fairly recently is that you can freeze the zest and juice of citrus fruits, and, the best part, freeze individual slices of citrus fruit. Isn’t that pretty revolutionary?! As a keen gin drinker the idea of always having a slice of lime to hand is pretty good – there’s so many times when I’ve gone to have a cheeky glass of gin and tonic of an evening and not had a slice of lime!
It’s not just that though – quite often when I’m cooking or baking the recipe calls for the zest of a lemon or the juice of half a lime, and then the rest of the lemon or lime sits going off in the fridge. Now this wastage is no more – any leftover parts go straight in the freezer for another day’s cooking.
The only part of a lemon I’m now disposing of is the pith – this composts much more effectively than when I was composting lemon peel. So, in honour of Zero Waste Week I’ve created the ultimate guide to freezing lemons, oranges and limes. Enjoy!
Freezing Lemons – Zest
I’ve found freezing lemon zest to be really good when a recipe calls for the juice of a lemon but not the zest.
To freeze the zest all I do is grate the lemon skin with a small grater, and then pop the zest into an ice-cube tray. I then add a few drops of lemon juice to the zest. Freezing lemons in this manner means it’s really easy to pop out one portion of zest when I need it, and the juice keeps the zest nice and hydrated.
I’ve tried a few methods of freezing lemon zest – some people say to just add the zest to a small tub in the freezer, but you then have to chisel off some zest when you need to use it. Portioning the zest before you freeze it helps avoid this need for chiselling!
Freezing Lemons – Juice
My prefered method from freezing lemon juice is again, the ice-cube tray method. If your recipe calls for the juice of half a lemon, say, then simply squeeze the juice out the other half and pour it into ice-cube tray compartments. Don’t forget to zest your lemon skins too! One ice-cube is equal to about two teaspoons of lemon juice. Two ice-cubes are roughly half a lemon.
Now I don’t have to buy those little plastic lemons/limes full of juice and I’m not wasting any lemons! Win!
Freezing Lemons – Slices
Got half a lime left over from cooking? My favourite way to freeze limes is to cut them into thin slices, place in a tupperware container, and then pop in the freezer. You can add additional layers of lime (or lemon or orange) – just make sure you add a layer of greaseproof paper between each layer of citrus slices.
I also freeze lemons in this way so I’ve always got a slice for drinks, such as tea, or hot water and lemon.
And that’s my ultimate guide to freezing lemons (and other citrus fruits!). Never let another lemon go to waste again!
Check out the rest of the goings on for Zero Waste Week over on their website!