How to Freeze Lemon Juice for Recipes



I often make recipes that call for lemon juice, but lemons are something most people don't always have around.  Your choices then are to run to the store...again....or keep bottled "lemon juice" in your house.

Typical bottled "100% lemon juice" includes several things besides lemon juice; such as the preservatives Sodium Benzoate, Sodium Metabisulfite and Sodium Sulfite. I am not sure what these exactly are, but as a rule I try not to eat a lot of things my kids can't pronounce. To maintain convenience, I started making my own lemon cubes.

I own a small inexpensive electric citrus juicer. I think I paid $10 for it at a big box store 7 years ago.  When lemons go on sale, I buy a dozen or so and juice them.  I fill up ice cube trays up with the juice and freeze.  Once the lemon juice is frozen into cubes, transfer the cubes into a freezer bag and they keep forever!  These are great when you need lemon juice for a recipe or to flavor your water.  Just pull out what you need and you have 100% fresh lemon juice with no preservatives or chemicals.  If you need to measure it - either let it that at room temp or defrost it a few seconds in the microwave.

This is the same juicer I have had for many many years and I love it!


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Copyright 2013 christineiscooking.com This is an original article. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. You use one lemon cube per recipe?

    ReplyDelete
  2. For ex. If a recipe calls for 1/2 cup of lemon juice - I'll pull out enough cubes from the freezer to make a 1/2 cup. You can defrost them just enough in a bowl in the the microwave to turn them back to liquid form stir and measure it out for the recipe.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

How to Freeze Lemon Juice for Recipes



I often make recipes that call for lemon juice, but lemons are something most people don't always have around.  Your choices then are to run to the store...again....or keep bottled "lemon juice" in your house.

Typical bottled "100% lemon juice" includes several things besides lemon juice; such as the preservatives Sodium Benzoate, Sodium Metabisulfite and Sodium Sulfite. I am not sure what these exactly are, but as a rule I try not to eat a lot of things my kids can't pronounce. To maintain convenience, I started making my own lemon cubes.

I own a small inexpensive electric citrus juicer. I think I paid $10 for it at a big box store 7 years ago.  When lemons go on sale, I buy a dozen or so and juice them.  I fill up ice cube trays up with the juice and freeze.  Once the lemon juice is frozen into cubes, transfer the cubes into a freezer bag and they keep forever!  These are great when you need lemon juice for a recipe or to flavor your water.  Just pull out what you need and you have 100% fresh lemon juice with no preservatives or chemicals.  If you need to measure it - either let it that at room temp or defrost it a few seconds in the microwave.

This is the same juicer I have had for many many years and I love it!


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com This is an original article. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. You use one lemon cube per recipe?

    ReplyDelete
  2. For ex. If a recipe calls for 1/2 cup of lemon juice - I'll pull out enough cubes from the freezer to make a 1/2 cup. You can defrost them just enough in a bowl in the the microwave to turn them back to liquid form stir and measure it out for the recipe.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine