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What to do with Lemons (Zesting, Juicing, Freezing)
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Prep Time
15m
Cook Time
-
Total Time
15m
This recipe will show you how to make the most of your lemons by teaching you how to zest, juice, and freeze them for future use. With 10 large lemons, you'll be able to add a burst of citrus flavor to all your favorite dishes and drinks.
Ingredients
Servings:
20
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
If you wish to freeze lemon slices: rinse, pat dry and slice whole lemons into rings. Arrange them on a parchment or plastic wrap-lined baking sheet and freeze. Once frozen, transfer the slices to a freezer safe bag and freeze up to 3 months.
2
Before juicing remaining lemons, zest them. Be sure to remove only Zest (yellow outer skin) and not the bitter white pith beneath. Transfer zest to a freezer safe container or a mason jar with lid (loosely packed). Scoop it out and use in any recipe that calls for lemon zest.
3
Cut zested lemons in half and use a lemon juicer to squeeze out the juice. Store fresh juice in refrigerator up to 2 weeks.
4
Pour lemon juice into an ice tray and freeze. Once frozen, ice cubes can be transferred to freezer safe ziploc bag and stored in the freezer up to 3 months.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories17kcal0%
-
Fat0g0%
-
Saturated Fat0g0%
-
Carbohydrates5g0%
-
Fiber1g0%
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Sugar1g0%
-
Protein0g0%
-
Cholesterol0mg0%
-
Sodium1mg0%
Percent Daily Values are based on a 2,000 calorie diet.