Hello! Today I’m sharing my ultimate guide to freezing lemons, oranges and limes, as part of Zero Waste Week.
For Zero Waste Week I’m aiming to further reduce the amount of food I waste. I’ve already made strides with this, but undoubtedly there is still more that I could do. Citrus fruit can be hard to compost so it’s a good idea to use up as much of it up as possible: with this guide you can use pretty much all of the lemon up with very little waste.
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. In that case 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!
How To Freeze Lemons
How to Freeze Lemon 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 chiseling!
How to Freeze Lemon Juice
My preferred method for 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. 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!
Don’t forget to zest your lemon skins too!
How to Freeze Lemon Slices
Got half a lemon or lime left over from cooking? Another way to freeze lemons or 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 slices – just make sure you add a layer of grease proof paper between each layer of citrus slices.
It’s a handy way to freeze citrus fruits as it means I’ve always got a slice for drinks, such as tea, or hot water and lemon, or for my boozy elderflower cordial!
Notes on Freezing Whole Lemons
You can freeze whole lemons, but I personally prefer not to. When you defrost the lemon it goes all squidgy. It’s perfectly fine for squeezing juice from but you lose the ability to zest it or cut it into slices. I’d rather zest the lemon first and then save the juice, or slice before freezing, but it’s your call!
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 my food waste tips for more handy advice!