The easiest way is to freeze the strained juice in ice cube trays. I use small silicone cube trays to arrange small cubes of yuzu juice. These juices contain between 0.6 to 3.2% glucose, fructose and sucrose (the last two being the majority) which makes them sticky.
The small cubes are really easy to remove from the tray, easier than large ones. I put the ice cube trays in the freezer and I always have yuzu or sudachi juice for fresh ponzu, sauces or drinks.
