How to Freeze Lemon Juice
How-tos
Ingredients:
- 750 ml (3 cups) freshly squeezed lemon juice, from about 12-15 lemons, strained of seeds and pulp if desired
Nutrition:
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Use fresh, ripe lemons — riper lemons yield more juice and better flavor than firm, underripe ones.
Strain out seeds first — removing seeds and pulp before freezing makes the cubes easier to use directly in recipes later.
Instructions:
- Juice the lemons. Squeeze fresh lemons until you have 750 ml (3 cups) of juice, straining out seeds and pulp if desired.
- Fill the trays. Pour the juice into ice cube trays, filling each compartment about 3/4 full to leave room for expansion.
- Freeze. Freeze until solid, at least 4 hours or overnight.
- Transfer and store. Pop the frozen cubes out of the trays and transfer to a freezer-safe bag or airtight container, labeled with the date.
- Use as needed. Thaw a cube at room temperature for a few minutes, or drop directly into hot dishes, dressings, or drinks.
Common Mistakes: Overfilling the trays — juice expands as it freezes, so leaving a little headroom prevents overflow and cracked trays.
Storage: Keeps in the freezer for up to 6 months. Once frozen solid, transfer out of the trays into a bag to free up the trays for reuse.
Swaps: Lime juice works exactly the same way, and orange juice can be frozen for cooking and baking too. Freeze lemon zest separately in small portions for a flavor boost without needing a fresh lemon on hand.
Tips: One standard ice cube is roughly 15-30 ml (1-2 tbsp) of juice, making it easy to swap in for a fresh lemon in recipes without any guesswork. Silicone trays make popping the frozen cubes out much easier than rigid plastic ones.
Fresh lemon juice — the only ingredient needed. Freezing it in small portions means you always have exactly the amount you need on hand, without letting whole lemons go to waste.
How to Freeze Lemon Juice
Ingredients:
- 750 ml (3 cups) freshly squeezed lemon juice, from about 12-15 lemons, strained of seeds and pulp if desired
Equipments:
Features:
Why These Ingredients:
Fresh lemon juice — the only ingredient needed. Freezing it in small portions means you always have exactly the amount you need on hand, without letting whole lemons go to waste.
Prep:
Use fresh, ripe lemons — riper lemons yield more juice and better flavor than firm, underripe ones.
Strain out seeds first — removing seeds and pulp before freezing makes the cubes easier to use directly in recipes later.
Instructions:
- Juice the lemons. Squeeze fresh lemons until you have 750 ml (3 cups) of juice, straining out seeds and pulp if desired.
- Fill the trays. Pour the juice into ice cube trays, filling each compartment about 3/4 full to leave room for expansion.
- Freeze. Freeze until solid, at least 4 hours or overnight.
- Transfer and store. Pop the frozen cubes out of the trays and transfer to a freezer-safe bag or airtight container, labeled with the date.
- Use as needed. Thaw a cube at room temperature for a few minutes, or drop directly into hot dishes, dressings, or drinks.
