Hello again! I took a hiatus for July and most of August. Summer has been busy. Filled with studying for and passing my board exam, becoming a licensed RN, and getting my first job as a nurse. Now that I've accomplished all of that, I have no more excuses. I have built up an arsenal of new sustainable ideas to share and I am so excited. To start off let's go straight to the ever-useful freezer!
As you may have guessed, I don't like to waste food, or even parts of food. So, when I have a recipe that calls for 1 tablespoon of lime zest and I find myself with 2 more tablespoons of lime zest and the juice of the lime, you better believe that isn't getting thrown out. My favorite solution is my freezer.
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All you will need for freezing your zests and juices is a zester, a knife, and a small strainer. And of course an ice cube tray.
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| Simply zest your fruit until it is nice and bare and you have a good pile of fresh zest. |
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| Add the zest in measured amounts to the individual compartments of your tray. Pick a measurement that you commonly use in your recipes. Next, add just enough water to cover your zest. No need to fill the entire compartment. |
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| Cut the fruit in half and squeeze out the juice over a strainer, to catch any seeds or pulp. Add the juice to another compartment in the tray, but do not add water to this. |
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| Et voila! As you can see, this works for lemons, as well as oranges or any other zestable fruit you choose. Just pop them in your freezer. |
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| Once frozen, pop out the cubes and place in labeled containers or baggies. Or leave them in the tray. I just like freezing things and thus need my trays for future items often. |
Happy zesting!
