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Oxalis pes-caprae, commonly known as African wood-sorrel, Bermuda buttercup, Bermuda sorrel, buttercup oxalis, Cape sorrel, English weed, goat's-foot, sourgrass, soursob or soursop; Afrikaans: suring; Arabic: hommayda (حميضة), [2] is a species of tristylous yellow-flowering plant in the wood sorrel family Oxalidaceae.
Its signature taste is a result of inherently bitter lemon pith being reinforced by the bitter alkaloid quinine. The principal difference between tonic water and bitter lemon is the lemon juice, pith, and peel. The juice adds sour, offset by additional sweetener, and the oily peel fragrance. The generic bitter lemon drink dates back to 1834. [1]
Soursop (also called graviola, guyabano, and in Latin America guanábana) is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree. [ 4 ] [ 5 ] It is native to the tropical regions of the Americas and the Caribbean and is widely propagated. [ 5 ]
The leaves and flowers of the plant are sometimes added to salads for decoration and flavoring. These can also be chewed raw (along with other parts of the plant, but not the root) as a thirst-quencher. [5] The green pods are pleasant raw, having a juicy crisp texture and a tartness similar to rhubarb in flavor.
Orange bitters are commonly called for in older cocktail recipes. An early recipe for such bitters is in The English and Australian Cookery Book: [8] "Make your own bitters as follows, and we can vouch for their superiority. One ounce and a half of gentian-root, one ounce and a half of lemon-peel, one ounce and a half of orange-peel.
The exact origin of lemon, lime and bitters is unknown, however it is claimed to have been invented and popularized within Australia sometime around 1880. [2] [3] Consequently, LLB is commonly consumed in Australia and New Zealand where it became customary for golf players to have a drink of LLB after a match of golf. [4] [better source needed]
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