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The Watercooler
Freeze Lemon or Orange Fresh Zest???
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<blockquote data-quote="Marguerite" data-source="post: 63876" data-attributes="member: 1991"><p>Sorry, I'm a purist. I have to have the fresh stuff. easy child uses the commercial stuff and left a bottle of it with us when she moved to Canberra - I wish she'd take it home with her.</p><p></p><p>I freeze whole citrus fruit. Oranges get cut into wedges and frozen that way. Especially in summer, they're great straight from the freezer. Lemons & limes - frozen whole and zested while frozen. That way I zest just how much I want then put it back in the freezer. When I want juice - I hunt through the freezer for one already zested, get it out, microwave it and juice it. Alternatively, I can remove the solid block of frozen lemon from the partly-thawed skin, and puree it into whatever I'm making, such as lemon sorbet. Got to have fresh lemon for that, too.</p><p></p><p>For the gremolata to sprinkle on top of osso bucco, it has to be fresh lemon or lime zest, mixed with finely chopped garlic and parsley.</p><p></p><p>But back in the days when I used to freeze lemon or lime zest, I found it will keep for months d months in the freezer, but because it's finely shredded it will freezer-burn very easily. If you're adding it to something wet and hot, that's OK, but don't waste your time adding it to fruit punch if it's been frozen more than a month or so. Too bitter in punch, anyway. The frozen lemon (peel removed, preferably) is lovely added to a jug of water on a hot day. Fruit punch is great with a passionfruit pulp ice block or five thrown in. Frozen strawberry pieces are great too, in a fruit punch.</p><p></p><p>And when it's time to clean out the freezer - make jam.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 63876, member: 1991"] Sorry, I'm a purist. I have to have the fresh stuff. easy child uses the commercial stuff and left a bottle of it with us when she moved to Canberra - I wish she'd take it home with her. I freeze whole citrus fruit. Oranges get cut into wedges and frozen that way. Especially in summer, they're great straight from the freezer. Lemons & limes - frozen whole and zested while frozen. That way I zest just how much I want then put it back in the freezer. When I want juice - I hunt through the freezer for one already zested, get it out, microwave it and juice it. Alternatively, I can remove the solid block of frozen lemon from the partly-thawed skin, and puree it into whatever I'm making, such as lemon sorbet. Got to have fresh lemon for that, too. For the gremolata to sprinkle on top of osso bucco, it has to be fresh lemon or lime zest, mixed with finely chopped garlic and parsley. But back in the days when I used to freeze lemon or lime zest, I found it will keep for months d months in the freezer, but because it's finely shredded it will freezer-burn very easily. If you're adding it to something wet and hot, that's OK, but don't waste your time adding it to fruit punch if it's been frozen more than a month or so. Too bitter in punch, anyway. The frozen lemon (peel removed, preferably) is lovely added to a jug of water on a hot day. Fruit punch is great with a passionfruit pulp ice block or five thrown in. Frozen strawberry pieces are great too, in a fruit punch. And when it's time to clean out the freezer - make jam. Marg [/QUOTE]
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Freeze Lemon or Orange Fresh Zest???
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