Squeeze juice and freeze in icecube trays. Pop out when frozen and use as a concentrated addition to cooking, espcially during the months where fruit is not abudent or local stock isn’t available in the supermarket.
(Note: we like to leave ours in the trays as they get sticky if moved into containers or bags in the freezer and can become difficult to separate)

Make a simple syrup like this one. We love this as an addition in cocktails as it adds a sweet, zesty flavour. It also becomes a great base for lemonade. You can also drizzle over cakes and desserts and it keeps in the fridge for months

Squeeze over your cooking when you need an acidic hit! Great in noodle and rice dishes.

Slice and put in your water, soft drink, or cocktails