Yield: 1 Servings
|1 ounce||Tartaric acid|
|1½ pounds||Castor (granulated) sugar|
From: dweller@... (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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .