INGREDIENTS

INSTRUCTIONS

From: dweller@ramtops.demon.co.uk (Doug Weller)
Subject: Tartaric acid vs Cream of tartar, lemonade recipe Date: Sat, 24
Jun 1995 12:59:11 GMT
Thanks to those who gave me advice, fortunately I remembered that tartaric
acid is a vital ingredient in home wine making and got some from my local
home brew shop.
There is a vast difference so far as I am concerned between the two.  Both
may be chemically similar, but tartaric acid is a crystalline powder with a
tangy, citrusy taste, cream of tartar much more flour like.  Cream of
tartar is used in pancakes and biscuits made with say yoghurt, and I doubt
that tartaric acid would be a good substitute. Certainly I wouldn't want to
put cream of tartar in my lemonade!
Scrub lemons, cut in half. Squeeze out juice, set aside. Place rinds in
large basin, add sugar, tartaric acid.  Pour on boiling water, stir to
dissolve sugar.  Leave until cold. As the rinds soften, press occasionally
with a wooden spoon to extract flavour.  When cold, squeeze out, discard
rinds.  Add lemon juice. Strain, pour into bttoles -- about 2 large
lemonade bottles. Cover, store in cool place -- will keep about 2 weeks.
Mix 1 part syrup to 2 parts water.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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