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What to do with two cups fresh lemon juice?

We needed a lot of zest to make limoncello, now we have a lot of leftover lemon juice. I thought of freezing it in ice cube trays, or making a syrup. Any recipes for syrup, or any other ideas?

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  1. Make lemonade. My standard recipe is 1/4 C lemon juice plus 2 to 3 Tbsp simple syrup (half sugar and half water warmed up until the sugar melts then cooled), plus 8 oz of water. I like it on the sour side so you may decide to add more simple syrup.

    2 Replies
    1. re: Euonymous

      I vote for lemonaid! If you want a twist, boil some water and steep fresh ginger in it. Then mix in some honey and the lemon juice to taste.

    2. Lemonade seems like the easiest solution. But if you feel that's a summer thing, what about lemon curd?

      1. When i make limoncello, i use the left over juice to make an intense lemon syrup. Follow your favorite simple syrup recipe and sub lemon juice for the water.

        If your limoncello is as popular as mine was, you will be faced with this "problem" quite often! Enjoy and be careful, as the limoncello is really insidiously delicious and quite lethal!

        3 Replies
        1. re: jdm

          what is your brecipe for limoncello?

          1. re: jdm

            And your uses for the lemon syrup are?

            1. re: ptb

              It keeps well, and you can use it to drizzle on desserts or fruit (good on angel food cake with whipped cream, for example), or stir into soda water for a quick fizzy lemonade, or use in punches.

              I use 1 part lemon juice, 1 part white sugar for a fairly tangy result.

          2. How about Lemon Poppyseed Cake/Muffins +/or Fresh Hummus?

            1. great for a simple turkey/chicken dish, I serve it with angel hair pasta & use the sauce on both meat & pasta.

              1. ditto, lemon curd. it lasts up to a month. also avgolemono soup -- that greek lemon-egg soup.

                  1. re: Kelli2006

                    Right on. Or a couple of lemon tarts.

                  2. My salsa recipe calls for enough lime juice to cover the chopped onion -- which is quite a bit. So if you used lemon juice, that would use up quite a bit right there. Onion, lime/lemon juice to cover, add a lot of chopped tomato and chopped cilantro, that's it.

                    1 Reply
                    1. Tabouleh salad. Yum.

                      1. I once went to a burrito place that also had fresh-squeezed juices. Orange, carrot, lemon. I ordered a large lemon, thinking that they meant lemonade.

                        Took a gulp and felt the enamel peel off my teeth. Lemon. 16 ounces of pure lemon juice.

                        I yelped to the person at the counter "This is LEMON JUICE!"

                        "That's what you ordered," she pointed out.

                        "But, but, but, this isn't a beverage!" I protested. "This is an ingredient."

                        "Lots of people like it," she claimed.

                        I can't for the life of me figure who would order 16 ounces of pure lemon juice and drink it. I had to go buy some antacid, myself.

                        1 Reply
                        1. re: Snackish

                          I've seen people in Cuban restaurants order 16-ounce glasses of pure sugar cane juice, too. Pure cane juice is tasty, but ohmygosh, I can't imagine how nauseatingly sweet a whole glass of it would be.

                          Now...mix the glass of cane juice with the glass of lemon juice, and we might be getting somewhere.... :)

                        2. ceviche

                          cubed white fish (tilapia or corvina are great options) with some sliced onions, a few garlic cloves, strips of red pepper (for color) and a couple of green chilis are immersed in lemon juice for several hours (overnight is ideal) until the fish chemically cooks from the lemon juice

                          1. Guacamole. Salad dressing. Hollandaise sauce. Homemade mayo.

                            1. Lemon juice freezes very well, and is good in smaller portions (ice cube size, zip lunch baggie, etc.) and then can be used some other day for all the good suggestions plus to de-garlic your hands and cutting boards....

                              1. Lemon is a great eco friendly household cleaner added to salt, baking soda, vinegar or just plain water!

                                1. Hummus.

                                  Two large cans of chick peas, liquid reserved, whirled in a food processor with the lemon juice and enough of the liquid to be smooth, plus a head of garlic put through a press, salt, pepper, plenty of cumin, cayenne and then olive oil at the end.

                                  1 Reply
                                  1. re: KRS

                                    Great recipe - thanks from another limoncello maker w/ leftover juice. I'm also looking for a dessert recipe that uses the juice (and no dairy).

                                  2. Ok, this is all good. I am sorry for those who had more romantic suggestions, but I ended up freezing half of it in the ice-cube tray, and pouring the rest into a small lidded jar for the fridge. I've used a few tablespoons for this and that, and figure I will continue to do so. But the lemon syrup sounds tempting.

                                    1. i put lemon juice in a spray bottle and refirgerate, then when I make string beans, artichokes etc and spray with the lemon juice they retain their color, also spray the inside of salad bowl when making caesar salad

                                      1 Reply
                                      1. Make a simple syrup with a good 2-3 sprigs of rosemary. Strain, add lemon juice to taste, seltzer, and vodka.
                                        Rosemary lemonade cocktail.

                                        1. Lemonade with vanilla vodka. Yum!

                                          1. Use some for dipping meat like they do in Japan :D
                                            Make pimms lemonade!