Tried & Tested: Frozen LemonsJuly 1, 2010
Having two mature lemon trees means that we have masses of fresh lemons for much of the year. However, even when our lemons were sourced from UK supermarkets we went out of our way to get every last bit of use from them.
To make sure that they were ready to hand whenever needed, and had no chance of going off, we do the following:
- Slice, overlap on a freezer-proof tray and freeze. The slices behave best if they aren’t flat on the tray so use the ends to provide a support at one end of the run of slices
- Once fully frozen separate the slices, bag and keep on hand until the next time a gin and tonic, vodka and tonic or glass of coke is poured
- Because the lemon is frozen it’s possible to dispense with, or at least reduce the amount of, any ice needed
To squeeze the very last use out of the lemons:
- Retain the end slices
- Once frozen bag up separately to the slices and keep until kitchen-cleaning day
- Boil the kettle, put two or three frozen lemon ends into a microwave-proof dish and add cold water
- Make a cup of coffee
- Place the lemon bowl in the microwave for two or three minutes on hot, go away and drink the coffee
- Once it’s drunk return the kitchen, remove the bowl from the microwave and wipe down all the inside walls and surfaces with a cloth. The lemon-scented steam generated by the bowl of water will have loosened any baked-on food, the lemon oil and juice will have fragranced and disinfected the microwave
Feel cheerful at the lack of effort involved in cleaning the microwave and the economy of using nothing but lemon ends which would have been discarded otherwise.