Fresh lemon juice and lemon zest can be pretty pricey most of the year, but I eliminate this consideration by freezing the juice and zest when lemons are on sale.
Hint: If you will take the time to use a measuring spoon and water to know exactly how much your ice cube tray holds in one of the partitions, you won't have to guess if you have enough for a recipe.
By Ronsan from Southwest Missouri
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I have frozen lemon juice in ice cube trays for years. I make lemonade and lemon pies with it year round. I also use a lemon cube in my italian sauces, soups, and many other dishes to freshen the flavor.
When I make freezer jam, I substitute half of the water to boil the Sure Jell in with lemon juice to help cut the sugar taste.
I also use the lemon zest all year and I freeze orange zest as well, so that I can make fresh tasting orange rolls all year round.
Another trick I leaned from a neighbor was to freeze lemons cut up for adding to water when I have a party or to put into a punch bowl. There are so many uses.
If I still have oranges left at the end of the season that are falling on the ground, I freeze the juice and use them in smoothies all year.
I have a tree that produces a bazillion lemons every year. I squeeze out the juice into the small plastic bottles that honey comes in that will fit in the door to my freezer. Some of the juice is used in a pop-out ice tray and the rest is frozen.
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