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2

I just flew yesterday and asked what it was. They make it with sprite instead of making the stuff. So lemons, mint, and I think she said bitters.


4

Lemonade is of course all about balancing the sweet and the sour. It stands to reason that if you're trying to amp up the sweetness, you can either add more sugar (the opposite of the goal here) or reduce its opposite, the sour. Reducing both sugar and the acid is equivalent to diluting your lemonade, so one of the first things you could try is simply ...


2

I am just now trying the whole "essential oil made at home" thing, so came across your post, and thought I would add a couple of things (even though your post is old): (1) try putting the remaining "oil" in the freezer to see if the natural oil that was extracted from the lemon rind will separate further from the rest of the liquid (be it vodka or water, or ...


2

Lemons and Limes will freeze (i would advise bagged with little air - seems the zest can get freezer burned...), and can be zested frozen (eg with a nutmeg grater, or said microplane). .... If no such tool is available: A vegetable peeler can get the zest off in strips, it depends on the exact peeler whether there will be too much pith attached (can be ...


5

Cooking lemon juice longer won't make it "zestier." Like most foods added in small quantities as flavor enhancers, lemon juice has a lot of aromatics and flavor components that could boil off, break down, or get absorbed by your stew/soup with longer cooking. There's a reason why a fresh lemon or lime slice is often served beside a lot of foods (and ...



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