On Sun, 10 Jul 2016 10:39:21 +1000, Jeßus > wrote:

>On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>
>>Rarely do I use citrus zest of any sort, and I'm curious. Before
>>slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>critter <G> and save the zest for later use if it's not immediately
>>needed. Then it occurred to me the zest might be freezable?? Does
>>anyone freeze the zest? This is something I've never seen referenced
>>before.
>
>I haven't frozen zest but don't see why it wouldn't work.
>Another option would be to preserve the zest, very easy (and tasty):
>http://www.sbs.com.au/food/recipes/preserved-lemons

I've even frozen half a lemon or lime, very useful when you just need
half a lemon. When unfrozen it wouldn't be attractive enough for
garnishing, but the flavour is still there as an additive.

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On Sun, 10 Jul 2016 08:16:31 -0300, wrote:

>On Sun, 10 Jul 2016 10:39:21 +1000, Jeßus > wrote:
>
>>On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>>
>>>Rarely do I use citrus zest of any sort, and I'm curious. Before
>>>slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>>critter <G> and save the zest for later use if it's not immediately
>>>needed. Then it occurred to me the zest might be freezable?? Does
>>>anyone freeze the zest? This is something I've never seen referenced
>>>before.
>>
>>I haven't frozen zest but don't see why it wouldn't work.
>>Another option would be to preserve the zest, very easy (and tasty):
>>http://www.sbs.com.au/food/recipes/preserved-lemons
>
>I've even frozen half a lemon or lime, very useful when you just need
>half a lemon. When unfrozen it wouldn't be attractive enough for
>garnishing, but the flavour is still there as an additive.

I should do that myself, for every 4 lemons I buy, at least one ends
up getting thrown out due to deterioration.

On 7/10/2016 7:16 AM, wrote:
> I've even frozen half a lemon or lime, very useful when you just need
> half a lemon. When unfrozen it wouldn't be attractive enough for
> garnishing, but the flavour is still there as an additive.

Thank you for that useful tip.

Jill