It has been the week of lemons for us. Thanks to my in-laws' prolific tree, we brought back a bounty of Meyer lemons from our California trip a couple of weeks ago. This led to a batch of Lemon Sugar Puff Pastry Twists, which disappeared faster than Donald Trump's presidential bid. From there we moved onto Grilled Lemon & Rosemary Chicken, which has earned a place in our summer grilling line-up.
My mum, who was here for a visit, set to work juicing the rest of the lemons, producing six cups of fresh citrus juice. She rummaged around for extra ice cube trays in our pantry and, using a small ladle, filled them with the juice. We now have lemon juice to last for the summer, which will help me avoid those extra trips to the store when I discover the lemons I bought two weeks ago are now shriveled specimens.
Now, I know some of you are thinking, "Why doesn't she just use the bottled lemon juice or the lime juice in those cute little plastic, squeezable limes?" This is where my "fresh is best" snobby side comes out. The side of me that can't palate bottled lemon or lime juice (or bottled garlic, for that matter) is the same side that flips out at house guests when they try to use my "day off" mug for their coffee. Seriously, my husband and I have special mugs dedicated to our weekend coffee and tea breaks, to be used only on the weekend...only by us. Now you really want to come and stay with us, don't you? Well, I may not let you use my mug, but I do promise to make you some great dishes fresh citrus juice.
How to do it:
To make the fruit easier to juice, roll firmly on the counter with the palm of your hand to loosen up the flesh. Cut the fruit in half crosswise and juice it using a handheld juicer, food processor attachment or whatever tool you happen to favor.
Using a small ladle or a small pitcher with a spout, pour the citrus juice into ice cube trays. Each standard-sized ice cube will contain about 2 tablespoons of liquid. However, I suggest measuring the capacity of your ice cube tray to be sure.
Freeze until solid. Juice will freeze to a stage that is slightly softer than regular ice cubes. Remove cubes from the tray and place in a freezer resealable bag.
When you are ready to use the juice, remove the number of ice cubes from the freezer that you desire and defrost them.
Recipes that use fresh lemon or lime juice:
Fish Tacos with Creamy Green Chile & Cilantro Sauce
Lime Squares with Gingersnap Crust
Avocado, Tomato & Cotija Cheese Salad
How to: Store (Freeze) Lemon and Lime Juice
Ingredients
- Whole lemons
Instructions
- To make the fruit easier to juice, roll firmly on the counter with the palm of your hand to loosen up the flesh.
- Cut the fruit in half crosswise and juice it using a handheld juicer, food processor attachment or whatever tool you happen to favor.
- Using a small ladle or a small pitcher with a spout, pour the citrus juice into ice cube trays. Each standard-sized ice cube will contain about 2 tablespoons of liquid. However, I suggest measuring the capacity of your ice cube tray to be sure.
- Freeze until solid. Juice will freeze to a stage that is slightly softer than regular ice cubes. Remove cubes from the tray and place in a freezer resealable bag.
- When you are ready to use the juice, remove the number of ice cubes from the freezer that you desire and defrost them.
Jean (Lemons and Anchovies)
You had a Meyer lemon bounty just like I did. It was fun thinking of and finding new recipes for the lemons. Ice cube trays are such a great way to freeze small portions of foods we'd like to preserve but admittedly, I've never thought of using them on lemon juice. What a great idea. I also sometimes find myself with old, unused lemons and it's really a pity. Now I must see if I can unearth an ice cube tray or two from my kitchen cabinets! 🙂
Kalynskitchen
I love keeping freshly-squeezed lemon and lime juice in the freezer. So convenient!
Kimby
Dara, it was exceptional timing to post this "how to" now -- thanks for the great tip! BTW, I have my "own" mug, too -- don't apologize! It's things like that that help make the transition into the weekend. 🙂
Belinda @zomppa
Great tips! I just want to suck on that frozen juice!
Yuri
Ha! I see I'm not the only one crazy about your lemon rosemary chicken 😉 wonderful tip, sometimes my lemons go bad bc I don't use them fast enough. Happy Sunday, Dara!
Jen at The Three Little Piglets
I'm the same way about my omelette pan - nobody else is allowed to touch it! They can neither cook with it OR clean it... I totally agree though - fresh juice is always better!
Vicki @ WITK
I wish I had a problem with an overabundance of lemons! There aren't a whole lot of lemon trees in Connecticut 🙂 I do prefer fresh lemon juice to those bottles. Although I often have to settle for bottled key lime juice, so sad.
Barbara | Creative Culinary
Can I offer that it's not just a great solution for lemon and lime juice but I do the same thing with leftover wine. I know, I know...I hear "Leftover wine, who ever has leftover wine?" a lot...but in the event you do; freeze it!
Dara (Cookin' Canuck)
That is a fantastic idea, Barb. I always seem to have a little leftover wine - next time it will be destined for the ice cube tray.
Delishhh
I do this too - not only do i store lemon juice this way but also chicken stock - it is great when making a quick sauce and need some stock. I love it. You are hilarious about your mugs 🙂 We all have qualities like this 🙂 I am sure some of mine are a little crazy 🙂
Dara (Cookin' Canuck)
Ewa, I agree that chicken stock does freeze really well this way, too. Pesto is another one.
Cassie - Bake Your Day
Thanks for the tips! The grilled lemon and rosemary chicken sounds lovely!