01.
To freeze lemon slices that you can drop into drinks, lay them out on a cookie sheet and set them in the freezer for a few hours.
02.
Once they’re solid, collect them into a zip-top storage bag, where they’ll stay frozen individually (and not clumped together into a yellow iceberg if you were to freeze all the slices together in the bag).
03.
Use a Microplane to quickly and finely grate the peel.
04.
The zest is stored in a glass jar in the freezer and one little pint jar lasts quite a long time. Whenever a recipe calls for that random teaspoon of zest, it’s easy to scoop out as needed.
05.
The rest of that zested lemon is juiced and poured into an ice cube tray.