Ever find a great recipe, but end up needing just ONE ingredient? Sigh. It happens to all of us. I seem to constantly run out of lemons. Here’s the Tip Of The Day #6 – Freezing Lemon Juice In Small Portions, so it’s always there in your freezer when you need it.
I got a great deal on a couple bags of lemons recently ($2 for about 25 lemons). A little bruised on the outside, but perfectly “normal” on the inside, and full of juice! When you can find a great deal like that, you go for it! But what to do with all those lemons? Freeze the juice, and then have it handy and ready to go when you need lemon juice for a recipe throughout the year! Here’s what you do…
Juice the lemons. I used a juicer we received as a wedding present 38 years ago. True story. (Boy, was that a great gift!).
Pour the juice and pulp through a strainer into a measuring cup.
Once juice has been strained, pour it into ice cube tray compartments. Each compartment in a standard sized ice cub tray holds about 1 Tablespoon of juice.
Freeze the lemon juice until completely frozen (overnight is good). Once completely frozen, remove trays from freezer.
Loosen the “ice cubes” from the trays without using any water. Dump the cubes out of the trays.
Immediately put the lemon juice cubes into a freezer bag, label it, and stick bag in the freezer. Now you have conveniently frozen cubes of lemon juice (in 1 Tablespoon sized portions)… and can defrost as much or as little as needed whenever you want to. Very convenient!
I can’t tell you how many times having a bag of lemon juice cubes has helped me NOT have to make a trip to the grocery store! Hope this tip helps you, too!
Have a great day, friends.