1 of 2
1
What’s the best way to freeze zest?
Posted: 06 February 2008 11:12 AM   [ Ignore ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

I know Rose said the zest can be frozen, but what is the best way to do it? The last time I froze orange zest, I did it in a small plastic container. It had ice crystals on the top and it turned to “mush” when it thawed (b/c of the ice I guess). Is it supposed to be like this or should I have frozen it differently? Thank you.

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 06 February 2008 12:22 PM   [ Ignore ]   [ # 1 ]
Newbie
Rank
Total Posts:  10
Joined  2007-11-15

Oh, I love to freeze my zest! I usually freeze, as well, in a plastic container. One thing that does help is to place a layer of plastic over the top, to prevent that layer of ice crystals from building. Otherwise, placing them in a small, freezer bag and squeezing out all the air is usually successful as well. Lastly, only defrost the portion that you need. To defrost/refreeze will really wear down the quality of the zest. If you buy a large bag and freeze a lot, simply cut off the portion you need, and allow only that amount to thaw.

 Signature 

KitchenNut.com

Profile
 
 
Posted: 06 February 2008 02:36 PM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2568
Joined  2007-11-15

Why don’t you try the new Reynold’s Handi-vac vacuum sealer for freezing - it removes all the air, and for the price, it just can’t be beat!

 Signature 

Come visit my blog at

http://butteryum.blogspot.com

Profile
 
 
Posted: 06 February 2008 02:42 PM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  764
Joined  2007-11-15

I just freeze the empty shells when I’ve squeezed the juice from them, pop them into a bag and place in freezer.  When I want some zest it is very easy to grate while the shells are still frozen, with my favourite utensil, the Microplane grater! LOL

Profile
 
 
Posted: 06 February 2008 02:54 PM   [ Ignore ]   [ # 4 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2568
Joined  2007-11-15
jeannette - 06 February 2008 06:42 PM

I just freeze the empty shells when I’ve squeezed the juice from them, pop them into a bag and place in freezer.  When I want some zest it is very easy to grate while the shells are still frozen, with my favourite utensil, the Microplane grater! LOL

What an excellent idea Jeanette!

 Signature 

Come visit my blog at

http://butteryum.blogspot.com

Profile
 
 
Posted: 06 February 2008 03:51 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  764
Joined  2007-11-15

Thanks, Patrincia, until I saw these posts I thought everyone did the same!!! rolleyes

Profile
 
 
Posted: 06 February 2008 05:18 PM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

Thanks for all the great tips everyone.

Jeannette, I’ll give your suggestion a try. I always thought it would be difficult to zest the fruit once it has been squeezed.

Patricia, I don’t have the Reynolds vacuum sealer but I do have one of those counter-top vacuum sealers. I’ll give your suggestion a try as well. Hopefully one of these tips will work.

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 06 February 2008 07:02 PM   [ Ignore ]   [ # 7 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2568
Joined  2007-11-15
Rozanne - 06 February 2008 09:18 PM

Patricia, I don’t have the Reynolds vacuum sealer but I do have one of those counter-top vacuum sealers. I’ll give your suggestion a try as well. Hopefully one of these tips will work.

Even better!

 Signature 

Come visit my blog at

http://butteryum.blogspot.com

Profile
 
 
Posted: 06 February 2008 08:11 PM   [ Ignore ]   [ # 8 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  500
Joined  2007-11-24

I mix extra grated zest with an equal amount of sugar and freeze it in a small jelly jar. It becomes more mellow after a while, more like candied peel than fresh zest, but still tastes good.
Another way to store zest is to just cover it with vodka (or brandy, if you prefer) and store it in the refrigerator. Eventually the flavor and color leaches out into the vodka, so when the zest turns pale, strain it out and you have home-made lemon extract.

 Signature 

Please visit my blog:
Bungalow Barbara

Profile
 
 
Posted: 07 February 2008 02:46 PM   [ Ignore ]   [ # 9 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

I froze some of the zest in one teaspoon portions in sealed sachets using my vacuum sealer. The reason I did it in portions is b/c I read this on the blog posted by Rose “yes you can freeze the zest but do it in portions bc it changes volume when frozen.” I also froze the “empty shells” as suggested by Jeannette. I wonder which method will be successful…......

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 07 February 2008 05:17 PM   [ Ignore ]   [ # 10 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  764
Joined  2007-11-15

I’ll be very interested in your results, Rozanne!  Keep us posted, please. tongue laugh

Profile
 
 
Posted: 10 February 2008 06:29 PM   [ Ignore ]   [ # 11 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  764
Joined  2007-11-15

Rozanne, have you tested out the results of your freezing lemon zest in the different ways yet?  I’d love to know which was the winner! question

Profile
 
 
Posted: 30 March 2008 02:48 PM   [ Ignore ]   [ # 12 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

Jeannette I am sorry I didn’t reply to your post sooner. I somehow missed it. Anyway, I made lemon curd again today. Two batches. I tried the “empty shell” method you suggested. It worked very well, it even retained its colour after freezing it. The shell was vacuum packed before I froze it. I found it a little difficult to zest it though b/c it wasn’t a full lemon or maybe it was just me…......... I used the keylime zest for the other batch of lemon curd (yes, I used lime zest in lemon curd, my daughter wants it that way and she has named it “lemon key curd”. She says she likes the name of it.) The key lime zest retained its colour too. It too was vacuum packed. I did it in 1 tsp portions. That’s my verdict on the case of the frozen zest!

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 30 March 2008 06:05 PM   [ Ignore ]   [ # 13 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  764
Joined  2007-11-15

Thank you for responding Rozanne, I’m glad you had a successful outcome from the ‘experiment’ with lemon zesting.  I do it this way because I am lazy really, I did it the first time ,rather than throwing the empty shells out, and it seemed to work fine so I always do it in this way now.  It may not be the ideal way but it suits my lazy ways!!! tongue rolleye

Profile
 
 
Posted: 30 March 2008 11:32 PM   [ Ignore ]   [ # 14 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

You’re welcome!

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 08 July 2009 08:47 PM   [ Ignore ]   [ # 15 ]
Newbie
Rank
Total Posts:  2
Joined  2009-07-08

I was wondering; what if I was to dry the lime zest a little, then freeze it?  That way it wouldn’t stick together in a lump.

Profile
 
 
   
1 of 2
1
Back to top