If I am using the zest of any citrus fruit in a recipe I make sure I use an organic piece of fruit.
Often a single piece of organic citrus fruit is expensive. I’ve found it much more cost effective to buy bags of fruit. When I am lucky enough to come upon one of these good deals, I sometimes can’t use all the fruit before it begins to spot and go bad. A good alternative to wasting the money is to grate and freeze the citrus peel. After grating, I have found a good way to freeze the peel is in cupcake liners. Each peel yields about a tablespoon of zest, sometimes a bit more for a larger piece of fruit.
After the zest freezes, I fold over the sides of the liner, tape in the middle, label and store in a container or ziplock bag in the freezer.
I also freeze the juice from the fruit in ice cube trays. Each cube is about two tablespoons of fresh juice. Pop out when frozen and store in ziplock bags or freezerproof container.
