I used to make no-bake pies as a kid that consisted of whipped topping, condensed sweetened milk, and frozen lemon- or lime-aid concentrate (thawed) mixed together and poured into a graham cracker pie ...
I've seen bartenders stack squeezed lime halves and resqueeze them all together. I think that squeezing the peel would yield very bitter juice, but am I wrong?
Between squeezers, reamers, and juicers, what's the fastest way to juice small citruses? Limes are cheap in my area, so I'm willing to sacrifice juice per fruit if I can get the same volume faster ...
I just bought my first juicer today and I'm having a blast experimenting with the different favors. I'm looking at all these juice recipes and they all say to peel the rind off of the citrus fruits ...