How & Why You Need to Freeze Lemons

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How & Why You Need to Freeze Lemons

Refreshing, zesty and alkalizing. Lemons are one of those fruits I always like to stock in my kitchen. One way to assure you are never short of these yellow vitamin bombs is to freeze them. Yes, it’s perfectly all right to do that. In fact, every part of the fruit can be frozen, including the juice, and consumed at your convenience. Moreover, freezing lemons can bring some other benefits and make the preparation of food and beverages a lot smoother.

Before Freezing Your Lemons

Choose fruits that have no dark or soft spots. Wash them well with water and fruit and vegetable soap like this one. Or you can remove pesticides from your produce by washing them in a mixture of water and white vinegar, which is especially applicable if you buy non-organic lemons (see how to do it in my previous article How to Easily Remove Pesticides From Your Fruits and Vegetables).

How to Freeze Your Lemons

Whole lemons

Place the lemons in freezer bags, remove air and seal well.

When you need the lemons, thaw them or place them in cold water for 10 to 15 minutes. Use them for juicing and enjoy the 8 health benefits of drinking lemon water or as an ingredient in your recipes.

Unfortunately, once totally defrosted, the lemons become very squashy and are not good for slicing and decorating. For such uses I either take fresh lemons or use frozen wedges as described below.

Whole lemons without the zest

Lemons you grated the zest from don’t need to be left to rot or thrown away. Instead, wrap them in aluminum foil or plastic wrap and put the wrapped fruits in freezer bags. The nicely tucked fruit will not dry out and can be used later for juicing.

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Lemon Zest

You can also freeze just the zest by simply putting it in a freezer bag for later use.

If you use a whole frozen lemon and then grind the zest, you will not lose any lemon rind oils, which defrost straight into the recipe mix and do not spray all over the kitchen counter.

Lemon wedges and slices

Slice the lemons and then place them on a parchment-lined baking sheet. Put the sheet into the freezer. When the items are frozen, pop them into bags or containers.

Prepared in this way, your lemons are perfect for flavoring drinks, an addition to your ice tea or a handy way to cool down your morning cup of tea.

Lemon juice

Frozen juice is very convenient for recipes. Juice fresh lemons and pour the juice into ice cube trays. You can leave it there or if you need the trays, when the juice freezes, remove the cubes and place them into zipper-style freezing bags after removing as much air as possible.

To make it easier and more accurate, measure the volume of one cube. It should be between one and two tablespoons. Record the amount on the freezing bag, so you know exactly how many cubes to thaw for your recipe.

For something a little special, try adding a slice of strawberry, a mint leaf or a raspberry into the cube and freezing it together with the lemon juice. These special cubes can make for a novelty decoration at your parties and gatherings.

If you are looking for more ideas on what to do with your lemons, read my other posts:
She Drank Honey Lemon Water for 1 Year – This Is What Happened
How to Use Lemon as a Medicine
How To Revolutionize Your Health With Honey and Lemon

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11 Responses to How & Why You Need to Freeze Lemons

  1. loon says:

    I used to throw about a half lemon,but now this is gonna help me save my lemons. Thanks for sharing this with us.

  2. name says:

    You can also cook with the lemon wedge if it’s slightly frozen by adding it to a pan with a little butter or olive oil and a white meat like chicken or fish…think lemon pepper.

  3. Jennifer says:

    My Myers lemon tree had an abundance of beautiful fruit this season, thanks for the freezing tip. For a natural energy boost I drink one capsule of Malic Acid (found in apples) with around four ounces sparkling mineral water and juice from half a lemon each morning. Natural, healing and calm energy. Can repeat as often as needed.

    • Cyndi says:

      I’m trying to grow a Meyers lemon tree right now and I just brought it in side for the winter. I live in Illinois and our winters are very cold. Any tips on growing my tree would be very helpful. Thanks in advance 😇😎

      • S. Konkel says:

        I also live in IL. and have had my lemon tree from QVC for a year. Put near a sunny window, but out of the cold. Point fruit towards window when it’s sunny. Water only 1 time a week.

        I did not know that the lemons finish growing and are ready to pick in the winter. We had green lemons on the lemon tree sitting on our back deck but couldn’t figure out why they weren’t turning yellow. In summer fertilize once a week.

        Be Patient, it’ll happen, it just took longer than we thought it would. Now I’m looking up what to do with the lemons since they are ready to pick!

  4. Jireau says:

    This was very helpful. I have a whole bag of lemons that I didn’t want to go to the waste.

  5. kay says:

    Wow like the idea of lemon ice cubes with mint what a refreshing summer drink that would be

  6. Vivi says:

    Most helpful, thank you.
    I do not like freeze anything in plastic bags as they are re active,
    Can you suggest other ways store Basi Lemons and so on.
    Thank you
    Vivi

  7. nicole says:

    Hi,
    I am beginning to make potpourri using lemons and wanted to know what is the best way to keep smell strong whether i am freezing them or storing them in room temparature?

    • Jenny Hills, Medical Writer and Researcher says:

      Hi Nicole, I’m not an expert in making potpourri, but I know that potpourri can differ greatly depending on its country of origin and the plants that can be found in that region. It usually contains a mixture of dried, naturally fragrant plant material, that provides a gentle natural scent inside the home to give the air a pleasant smell, such as flower petals, aromatic herbs, wood shavings, spices and usually includes a few drops of essential oil. When using oranges or lemons in potpourri, you can cure dry the orange/lemon pomander to make it last longer. You do it by either placing it in the oven at a low temperature (around 150 degrees) for an hour or two. If you’ve got more time, you can place your lemon in a paper bag, and let it sit in a cool, dry place for four to six weeks. Be sure to check your lemon periodically to make sure it hasn’t begun to mold – if it does, it mean that cool dry place has moisture in it, and you’ll need to throw your lemon away. When the potpourri loses it scent, instead of throwing it away, add few drops of essential oils of your choice (for example, lemon essential oil) to the mixture to refresh it.

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