I have discovered that anytime I use fresh lemons in a recipe, I can save and freeze the rinds. I love the smell of fresh lemon in the garbage disposal for a refreshing smell, so I just take a few out of the freezer bag and let them thaw in the sink. Then I send them through the disposal. Whenever I make Lemonade or something like that, I always end up with so many extras, so why not save them for later?
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