Have you ever received tons of fruit harvests from family and friends? Here in California where the weather yields to a favorable harvest every summer, I would get bags and bags of lemons and kalamansi (a Filipino citrus that also grows in California). I would be so delighted when I get them! The only thing is, I couldn’t finish them all and I would end up having to throw away half of the bag because the fruits have gone moldy.
To save them from rotting, I would squeeze the juice out and keep it in the fridge. But over time, the flavor goes away. After some research, I realized I should freeze the juice in ice-cube trays (so I don’t have to thaw a whole mason jar for a tablespoon of lemon juice). So far, so good.
For freezing lemon juice, wash each lemon and roll with the palm of your hand to loosen its juice. You could use a citrus juicer, lemon squeezer, and other gadgets. I use my trusty knife, chopping board, and strainer.
For freezing kalamansi, just cut it in half and squeeze using your fingers. You could use a strainer to catch the seeds. Each ice-cube slot takes about 3-4 tablespoons of citrus juice.
Freezing citrus juice makes sure you still have access to summer fruits during the fall and winter seasons. You will also have a quicker and easier set-up when preparing lemonade or when making soups, stews, and salads. No wasted summer fruits. No future fuss.
Here’s the lemonade I made using frozen lemon juice. Cheers!
