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What to do with leftover fresh-squeezed lime juice

So, of course after asking many of you for a key lime tartlette recipe, I wound up having to bag the idea at the last minute. However, I'd already squeezed the limes (and one lemon) before deciding not to proceed with the recipe (I'd also already made the tart shell but they are happily residing in my freezer right now until I decide what to do with them). So, I have two questions:

1. How long will this fresh-squeezed juice mixture last and can it be frozen if necessary?
2. Does anyone have a good recipe that involves fresh-squeezed lime/key lime juice. I'd prefer something that can be made in individual servings (cookies, bar, etc) because I am not a lime fan and am planning on taking whatever I made into work in order to get it eaten by people who might like it, meaning individual desserts are best.

Thanks in advance!

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  1. Are margaritas out of the question?

    1. Don't know about recipes, but you can absolutely freeze it. Try an ice-cube tray for excellent portion control, then keep them in a zip-top bag.

      2 Replies
      1. re: Covert Ops

        what does the freezing do to the flavour? is it good enough for salad dressing? probably good enough for Margs? how about straight - in water, can you tell that it's been frozen? (if you can save me the experiment, I'd be grateful)

        1. re: orangewasabi

          I wasn't aware it did anything to the flavor. . .as long as once the cubes are frozen, you transfer them to some sort of airtight container to avoid freezer smells. If someone has had a different experience, please let us know!

      2. I would marinate skirt steaks in lots of lime juice and sprinkled with lots garlic salt, dried oregano, dried cilantro and ground pepper overnight. Then bbq the steak and use it for carne asada tacos. Delicious.

        1. I think that lime juice loses much of its subtlety pretty fast, so I wouldn't bother storing it. I'd make lime curd, which keeps for a couple of weeks. Tasty on shortbread, or spread on toast.

          2 Replies
          1. re: Hungry Celeste

            Thanks for that suggestion...probably the most practical and I already have a recipe from my original posting. Sorry, I should have clarified in my original post that I was looking for a sweet as opposed to savory options for the juice--non meat eater and also want something that is office kitchen friendly.

            1. re: Laura D.

              I know you mentioned you'd prefer sweet to savoury, but if you eat fish I suggest ceviche.

          2. Rickeys. Definitely lime rickeys. Or just fresh limeade.

            Although that skirt steak suggestion sounds good too...