Lemon juice substitution?!


Question: I have a recipe that calls for lemon juice but all I have is concentrate. How much concentrate can I use that will equal 3 tbsp of fresh juice?


Answers: I have a recipe that calls for lemon juice but all I have is concentrate. How much concentrate can I use that will equal 3 tbsp of fresh juice?

If you have lemon juice from concentrate and water has been already added to it then it is measured the same as freshly squeezed lemon juice.

ReaLemon and ReaLime juices are made by concentrating the juice of high quality fresh lemons and limes, and then adding back just the right amount of water to end up with natural strength juice — never too weak and never too strong! That way, you get perfectly consistent lemon and lime taste with every bottle or plastic squeeze shape and perfect results in every recipe!

ReaLemon Lemon Juice From Concentrate is 100 percent natural strength juice and convenient to use with no slicing or squeezing required. ReaLemon is an easy way to add perfect lemon flavor to all your favorite dishes with consistent taste from bottle to bottle.

3 T = 3 T

Make the juice from the concentrate and then add it.

half a tbsp full

just use an actual lemon and keep squeezing it until you get the same amount as the recipe calls for.

usually if you mix the concentrate with equal amount of water, it is the same as fresh juice. but check your label on your concentrate to be sure of the mixing proportions.

Note: if you are using the ReaLemon stuff from the green bottle, it's FROM concentrate, not an actual concentrate itself, so use it exactly as it is, and use the 3 tablespoons.
http://www.dietfacts.com/html/items/1548...





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources