I guess just about any fruit juice could be used but I'm looking at citrus, mainly Orange (naval), lemon & lime (would add grapefruit but don't have any.
I was planning on pureeing the peeled fruit body and then pressing the juices out.
The juice will have sugar, that's for sure, as well as acid, so a little extra lye might be in need.
Any experience or thoughts on this?
I was planning on pureeing the peeled fruit body and then pressing the juices out.
The juice will have sugar, that's for sure, as well as acid, so a little extra lye might be in need.
Any experience or thoughts on this?