Originally Posted by IcyMist
Hope you don't mind me adding something to your post Mike, but I was wondering about something. Several recipes that I want to try call for the ReaLemon concentrate instead of fresh lemons and living in Florida we have LOTS of fresh lemons and so I hate to use the concentrate. Can someone tell me the ratio of fresh lemon juice I would need for a recipe that calls for say a cup of ReaLemon concentrate?
No I don't mind at all :-)
I looked on the Internet for a while but could only find the following which are not directly related to cooking ..
Concentrated fruit juice is the product that complies with the definition given in food category 18.104.22.168. It is prepared by the physical removal of water from fruit juice in an amount to increase the Brix level to a value at least 50% greater than that established for reconstituted juice from the same fruit.
Fruit juice concentrates are made by cooking down peach, pineapple, grape, and pear juices to produce a sweeter, more concentrated product. The product is then frozen to increase shelf life.
Drinks made from concentrate don't contain added sugars. In fact from the start, before anything else has been used to enhance the beverage, contain water added to the concentrate just to bring it back to "juice" status. If no more water is added, the label will read "100% juice from concentrate," but in the ingredient list, the first entry will be water. In reality, your "100% juice" is maybe 90% water, but so's the juice of an orange on the tree.
Maybe someone else can give you a more 'helpful' answer. 50% ?
I'm teaching in Tel Aviv and there are plenty of fresh lemons here too !