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Old 05-09-2006, 04:30 AM   #1
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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?

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Old 05-10-2006, 05:42 AM   #2
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Quote:
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 14.1.2.1. 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 !

regards,

Mike
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Old 05-10-2006, 08:02 AM   #3
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The bottle will tell you how much Realemon is equal to a real lemon. What kind of recipe are you making that calls for a cup of this stuff?
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Old 05-10-2006, 10:10 AM   #4
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ReaLemon is made from concentrate ... I have never seen it as a concentrate, nor can I find it as such among any of Borden's products.

I just checked the label on the bottle I have. On a volume bases it is a direct 1:1 replacement, ie - 1 cup ReaLemon = 1 cup fresh squeezed. If you are trying to replace the juice from lemons with ReaLemon - 3 Tablespoons ReaLemon = the juice from 1 med (regular) lemon.
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Old 05-11-2006, 01:50 AM   #5
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The cup measurement was just for example purposes. The recipe I am making really calls for 1/2 cup ReaLemon and since I cannot stand ReaLemon and lemons are in vast supply in Florida, I am going to use the real thing. Not sure where I got this recipe from and I think I have posted it quite a while ago, but here it is again.

Lemon Crumb Bars
Servings: Makes 24 to 36 bars

These refreshing lemon bars will delight kids of all sizes and are a great addition to your cookie collections. Bake a batch for a summer picnic or family outing.
Prep Time: 30 minutes

1 (18 1/4 oz.) package lemon or yellow cake mix
1/2 cup (1 stick) butter or margarine, softened
1 egg
3 egg yolks
2 cups finely crushed saltine crackers (1/4 lb.)
1 (14 ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon® Lemon Juice from Concentrate

Preheat oven to 350°. In large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs. Reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan.

Bake 15 to 20 minutes or until golden.

With mixer or wire whisk, beat 3 egg yolks Eagle Brand and ReaLemon. Spread over prepared crust. Top with reserved crumb mixture.

Bake 25 minutes longer or until set and top is golden. Cool. Refrigerate within 2 hours. Cut into bars. Store covered in refrigerator.
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Old 05-11-2006, 05:13 AM   #6
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I'm with Michael; I always thought the RealLemon was not a concentrate. Use the same amount of fresh lemon juice, and may add in some of the zest, and you should be fine.
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Old 05-11-2006, 05:31 AM   #7
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I've always thought Realemon IS a concentrate. I don't think the same amount can be used for fresh lemon juice. I don't use the stuff tho, so I don't have a bottle. Doesn't it say lemon juice concentrate on the bottle?
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Old 05-11-2006, 07:53 AM   #8
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It is from concentrate. Check out this site.
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Old 05-11-2006, 01:29 PM   #9
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It says right on the bottle "Made from concentrate". It is already reconstituted....
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