Many Cuban recipes use the juice of sour oranges as an ingredient, such as mojo sauce. Unfortunately, sour oranges are hard to find in the Western USA.
The standard substitutions offered include, depending on the cookbook:
- a 1:1 ratio of sweet orange and lemon juice
- a 1:2 ratio of sweet orange and lemon juice
- a 2:1 ratio of sweet orange and lime juice
- various combinations of orange juice and vinegar
It occured to me today that Meyer lemons are a cross between mandarin oranges and lemons, and as such might have a flavor close to sour oranges. Questions:
- Are Meyer lemons actually close in flavor to sour oranges?
- What substitution ratio should I use for meyer lemon juice (plus possibly sweet orange and/or lime juice) to sour orange juice?
Looking for answers with documentation and/or direct experience here, please, rather than guesses. Thanks!