Saturday, January 25, 2014

Fresh Squeezed

The other day a friend gave me some of her fresh picked meyer lemons. I knew I wouldn't be able to use them all at one time, so I decided to juice them. 

Fresh lemon juice is great in a myriad of recipes from soups to baking to salad vinaigrette. But how do you capture that fresh squeezed taste when you may not need the juice right away? Simple...freeze it!
Freezing options are up to your preference, but I like to use ice cube trays. For $2 at the local Dollar General store I was able to pick up a 3 pack of stacking trays. Using my juicer I simply juiced the liquid gold and filled up my trays. Once frozen solid I can pop them out of the trays and store them in zip lock bags and pull out a cube as needed. I had a half pint of liquid left over, so I simply stored in it a canning jar in the icebox. This weekend it will definitely get used in a cake recipe as well as a soup. Waste not want not!

1 comment:

Phyllis Blickensderfer said...

Now, why didn't I think of that! So much better than the concentrate. Thanks!!