Convenient, Frozen Lemon and Lime Juice Cubes

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!


Every once in awhile, I will be tempted to buy a convenient squeeze jar of ready-made lemon or lime juice. Then I read the ingredients on the jar. Then I put the jar back. Not only is the juice usually not organic, but other ingredients – such as preservatives – are listed besides lemons or limes.

Since I don’t go to the grocery store too often, whenever I can get an abundance of organic or local lemons or limes, I will juice them and freeze the juice in ice cube trays. It makes having citrus juices very convenient – as convenient as the squeeze jars – and it prevents large quantities of lemons or limes from spoiling.

Start by juicing the lemons and/or limes. Then pour the lemon or lime juice into ice cube trays (speaking of which – have you seen these stainless steel, BPA-free ice cube trays? I want some!). You’ll want to know how much liquid each section contains – in my plastic trays, each holds two tablespoons of liquid.

Once frozen, transfer the cubes to mason jars or freezer bags and store in the freezer.

An hour or so (depending on your home’s temperature) before the time the juice is needed, pull out how many cubes you need and place in a covered bowl or lidded jar on the counter or in the fridge to thaw. For instance, if I needed four tablespoons of lemon juice, I would grab two of my frozen cubes.

Once thawed, the juice can be used as usual. If you’re adding the juice to something that is being heated, you can skip the thawing entirely.

I have noticed that these don’t freeze as solid as water – they stay a bit mushy. Also, lemon and lime juice look similar – so if you’re freezing some of each, make sure you know which one was put where!

I would like to share what you know with the great and inspirational readers of Send your favorite kitchen tip(s), accompanying photos, and your website address (optional) to: tips at gnowfglins dot com. You’ll be credited as the author/owner of the information submitted. Please understand that I may not post all tips. By sending me your tips, you are granting me permission to include them in publications. Of course, you may revoke your permission at any time.

I’m submitting this post in Fight Back Fridays! – how are you fighting back?

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!


  1. says

    Hi Wardee – preserved lemons and limes are another great way to put them up but they will always be slightly salty, even once you rinse them. The freezing cubes is such a great idea! I’ve been using mine all spring and sadly I think I’ll run out before summer is over.

    The preserved lemon directions are here: and should last for a year in your fridge.

    I also ordered a meyer lemon tree which is supposed to grow lemons year round but in the Pacific NW I will need to bring it in the house over the winter. I planted a yuzu tree too which is from Japan, weathers over outside ok and has small fruit that taste like a cross between a tangerine & lime from what I understand. I’ll let you know how that goes in a few years…

    Great post!

  2. says

    What a great idea. I love freezers!

    I’m often a little scared at just how dependent on them I am. What if my electricity failed and I lost all that food?

    Anyhow, thanks for sharing this in Fight Back Fridays today.

    (AKA FoodRenegade)

  3. says

    I do the same thing with ginger- wirr it up and stuff it in cubes- freeze- pop- ginger cubes! woo hooo! I asked my dad about the goats- he says he fed them “sweet peas” when he was milkin them(that keeps them happy)- and some oats- but other than they they ate wild!!!!

  4. BeckyAnn says

    Hi everyone! I never throw celery leaves away. I wash them, lay on a clean cotton towel in a glass plate or pie pan. Put up in the cabinet for about a week until dry. Crumble and store in a clean jar. Wonderful to add to soup, chicken, apple salad etc.

    I do the ice cube thing for lemons and limes too. And keep the peels in the freezer – simmer in some water in the microwave to make the house smell good.

  5. Sangeeta says

    Goodness, I’ve been looking for stainless steel ice trays for years. Thanks! I bought some green silicone ones but they leave a funny flavor!

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.