You can 1.) leave as is, 2.) add the zest to the freshly squeezed juice, or 3.) add the zest to water if you don't want the acidity. An ice tube tray can be used for the latter two approaches.
I agree its flavor holds up very well in the freezer for at least a couple of months. Very convenient to have on hand and less wasteful - if I'm squeezing, e.g., a few lemons for a tart, I try to zest them first so all that good stuff doesn't end up in the compost bin. (What's the fruit version of 'nose to tail'?)
I cut the orange zest in big strips using a potato peeler and froze them. When I need a bit for a recipe, I mince a piece. For a sweet recipe, I grind the zest in a food processor with sugar to chop it. I was hoping freezing strips would preserve relatively more flavor.
I don't know about half, but it certainly loses something. On the other hand, it's easy to do and keeps pretty well. A lot easier to deal with than a lump of frozen zest. I also like to keep bottles of orange and lemon oil around; serves very well when fresh zest isn't available.
Exactly. Oddly, I've been using zest more often than juice in marinades for chicken, sprinkling in steamed rice, mixing into butter with fresh herbs to use under chicken skin etc. Tangerine peel is awesome in beef stir fry.
I do it all the time. I buy lemons on sale or my mom sends me a bunch from her tree. I like keeping the zest and juice separate in my freezer. Lemon zest springs right back to life.
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You can 1.) leave as is, 2.) add the zest to the freshly squeezed juice, or 3.) add the zest to water if you don't want the acidity. An ice tube tray can be used for the latter two approaches.
How much degradation from freezing you will find acceptable versus going out to buy another piece of fresh fruit is really your call.