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Old 06-09-2011, 09:17 PM   #11
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i love the idea because i love lemon anything. however, way to much salt for me. any recipes using sugar instead? was that a dumb question?
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Old 06-10-2011, 09:55 AM   #12
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Quote:
Originally Posted by babetoo View Post
i love the idea because i love lemon anything. however, way to much salt for me. any recipes using sugar instead? was that a dumb question?
Well, the salt is the preservative. I scrape the pulp off and dice the peel up fairly small. Using them like one would use ginger, or capers. A little goes a long way.
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Old 06-11-2011, 11:06 AM   #13
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Hello,I just got done juicing a case of 115 lemons you can freeze the juice and also can freeze the whole lemon but when it thaws it will be mushy , can still juice it and can use the skin for lemon peel if needed, 115 lemons gave me almost 25 cups of juice.
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