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The Water Cooler
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The (New) Adult Beverage thread
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<blockquote data-quote="tRidiot" data-source="post: 2855119" data-attributes="member: 9374"><p>I've done it a couple of ways...</p><p></p><p></p><p>Lately, I'm doing fresh-squeezed lemons and limes in equal amounts, usually end up with about equivalent amounts of juice, except in winter, when the limes are pretty small. I strain the juice 5-6 times through a fine strainer. Because the fresh juice has not just a lot of pulp, but alot of "gel", I usually have to use a spoon to keep scraping the strainer to keep it flowing and rinse it frequently. But after the first or second straining, it goes pretty easy and quick. Once I've gotten it down to very well-strained juice only, I mix in an equal amount of water - 1:1, which is a recent change from adding double the amount of water. It's a bit stronger mix this way and I like it a good bit more. Then just sweeten to taste. Depending on the ripeness of the fruit and season, this may take more sugar at times to overcome the acidity and reach a nice balance.</p><p></p><p>I actually use Splenda to sweeten it, partially just because I don't drink sugary drinks (only drink diet soda) and partially because it dissolves about a zillion times easier than an equivalent amount of sugar. There is a segment of the population that says they can taste a difference between sugar and Splenda, but to me it is indistinguishable. So, it's a no-brainer for me.</p><p></p><p>Last night I squeezed 6 lbs of fruit - Meyer lemons (2#) and some nice limes (4#) I found and ended up with 5 1/2 cups of juice after complete straining. Added 6 cups of water and I think it took 6 or 7 cups of Splenda. This is one of the better batches of s&s in a long time, due to the quality of the fruit improving from what we've gotten over the last 3 or 4 months.</p><p></p><p>I use an automatic juicer, no way I'm squeezing all that crap by hand. It's still about a 20-minute process to go through all that. But it is totally worth it.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2855119, member: 9374"] I've done it a couple of ways... Lately, I'm doing fresh-squeezed lemons and limes in equal amounts, usually end up with about equivalent amounts of juice, except in winter, when the limes are pretty small. I strain the juice 5-6 times through a fine strainer. Because the fresh juice has not just a lot of pulp, but alot of "gel", I usually have to use a spoon to keep scraping the strainer to keep it flowing and rinse it frequently. But after the first or second straining, it goes pretty easy and quick. Once I've gotten it down to very well-strained juice only, I mix in an equal amount of water - 1:1, which is a recent change from adding double the amount of water. It's a bit stronger mix this way and I like it a good bit more. Then just sweeten to taste. Depending on the ripeness of the fruit and season, this may take more sugar at times to overcome the acidity and reach a nice balance. I actually use Splenda to sweeten it, partially just because I don't drink sugary drinks (only drink diet soda) and partially because it dissolves about a zillion times easier than an equivalent amount of sugar. There is a segment of the population that says they can taste a difference between sugar and Splenda, but to me it is indistinguishable. So, it's a no-brainer for me. Last night I squeezed 6 lbs of fruit - Meyer lemons (2#) and some nice limes (4#) I found and ended up with 5 1/2 cups of juice after complete straining. Added 6 cups of water and I think it took 6 or 7 cups of Splenda. This is one of the better batches of s&s in a long time, due to the quality of the fruit improving from what we've gotten over the last 3 or 4 months. I use an automatic juicer, no way I'm squeezing all that crap by hand. It's still about a 20-minute process to go through all that. But it is totally worth it. [/QUOTE]
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