Don’t Waste Another Lemon. Try The Frozen Lemon Trick!

http://greenlitebites.com/2013/02/27/dont-waste-another-lemon-try-the-frozen-lemon-trick/
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This is such a cool, fun, easy trick to add loads of lemon flavor to any dish. The idea is simple: wash and freeze a whole lemon and then simply grate onto your favorite foods!

Check out how I use it on top of yogurt for a quick snack in the video.

How cool is that?! I love that I can now keep a lemon in my freezer without it going bad. I’ll be using some frozen grated lemon on salmon tonight. Will keep you posted!

Have you tried this technique? Leave a comment with your favorite way to use the grated lemon. I’d love to get some ideas!

Don't Wast Another Lemon. Try The Frozen Lemon Trick!

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23 Comments and 1 Replies

  1. Dot

    Really zings up steamed or microwaved asparagus, broccoli. Cleansing first thing in AM drink in hot water. Add to cold water with ginger, mint, cucumber, clementine, grapefruit —any or all. With olive or grapeseed. oil and a bit if honey, ginger—dressing for chopped cabbage, shredded carrots, chopped apple.
    Great freezing tip! Thanks.

  2. julie

    To add, when I zest the outer lemon skin for anything, if too much of the white finds its way in, it can mess up the great flavor making it bitter. I just watched the video, so I’m assuming that’s not an issue.

    1. fatima

      dear roni,ireceived an email about frozen lemons,and it is like chemo therapy for cancer.i have been doing this since 2012.

  3. roni

    Well I’ve used it on the yogurt and on Salmon tonight and the bitter didn’t’ bother me, I think the combination of the fruit and zest overpowers it. That being said, I wouldn’t use it for a delicate recipe that calls for zest. Think of it more like a condiment.

  4. Sheriese

    Brilliant!! If you were looking to flavor a sweet dish (or just did not like the strong flavor of the rind), you could peel the lemon before freezing and just grate the frozen flesh into the dish. I’ll definitely be freezing some citrus! :)

  5. Kelly Ashby

    I’ve been freezing sliced lemon and limes for years but never thought about grating them for recipes. Thanks for another great idea, Roni!!

  6. Diane in Wisconsin

    For a long time I have zested and squeezed lemons freezing the juice in ice cube trays and the zest in plastic bags. Do this when lemons are on sale – not every time I purchase a lemon. This, however, seems much easier and am going to try it ’cause I can do it with one lemon at a time and not wait for a sale. Besides one lemon has to last a long time.

  7. roni

    Donna, I haven’t done it but I was thinking the same thing. Why not?! I’m gonna try it with one of my fresh mandarins. It’s a nice small size and a great way to save them if you can’t finish before they rot.

  8. Kendra

    Oh man! Now I wish I have bought that bag of Meyer Lemons I saw last week! Thanks for the tips and ideas Roni!

  9. Christy

    This is the best tip! I always ended up throwing lemons or part of lemon away. I also froze my extra limes. The frozen grated citrus even worked well in my fresh salad and guacamole recipes. Couldn’t tell I didn’t use fresh. Definitely going to try other citrus as well.

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