Are there any way to preserve the juice of lemon for, say, one week without a change in its taste? Even deep-freezing it makes it little bit bitter!
Is there an efficient way to extract the juice from a fresh pomegranate?
Certain brands of carrot juice taste sweeter than any raw carrot I ever eaten, yet are made only of carrots, with no added sweeteners. Are carrots sold in supermarkets just not ripe?