Frozen Lemons

frozen lemon on dinnerplate.blog

A friend (waving to Carol) sent the tip that using a microplane to scrape tiny bits of a whole frozen lemon onto one’s food provides all manner of goodness, so we tried it. YES! It is WON-derful!

Has anyone else tried this? Results?

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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5 Responses to Frozen Lemons

  1. Bev says:

    Never tried that. Do you then put the lemon back in the freezer for reuse?

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  2. IRENA & dots says:

    I haven’t yet, but I will try them!

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  3. andrea says:

    Looks like you were using zest in the picture or was it the lemon flesh? I’ve used the zest quite a bit but not frozen.

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    • judilyn says:

      You use the whole lemon. The rind/zest comes off first, of course, but then, because the lemon flesh is frozen, it grates off fairly easily, too. This is our first shot at it, and are into the lemon flesh now. It seems to be working out quite well. I had used the zest of lemons and oranges before, and, for a while, I kept little containers of each in the refrigerator and/or freezer. But we soon tired of using it after a while because it deteriorated enough to make it unappetizing. Grating it fresh at each instance makes for a much better experience.

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