In the spring and summer, many a glass of lemonade is poured in my kitchen. I’m one of those people who will try to use every bit of something if I can so I zest my lemons (and limes, one or two limes is the key to good lemonade) before I squeeze out all the juicy goodness. The zest can be used later in cakes, pies, cookies, with chicken, and lots of other recipes. Just use a grater to get all that fragrant zest, pop the zest in a mini-food processor to chop it up fine, and put the zest into ice-cube trays. Each cube will equal about 1-2 tablespoons. Add just a bit of juice to the zest to help the zest freeze into nice little blocks that you can store in a freezer bag.