Search results
Results from the WOW.Com Content Network
The Realemon trademark was developed and used for a lemon juice product based upon reconstitution in the 1940s. [20] Realemon was later renamed to ReaLem by Coldcrops. [11] Hax lemon juice was the first to be packaged and marketed in said lemon-shaped container, with Coldcrops following shortly thereafter with their own design. [16]
Arne Duncan – combination of lemonade and seltzer water, named for the former Secretary of Education. Barley water – in Great Britain it's prepared by boiling washed pearl barley, straining, then pouring the hot water over the rind and/or pulp of a lemon, and adding fruit juice and sugar to taste. The lemon rind may also be boiled with the ...
ReaLemon is a reconstituted product, prepared by adding filtered water to preserved lemon juice concentrate, [3] [15] with sulphites as a preservative and lemon oil as a flavor enhancer added during manufacturing. [16] As bottled, the liquid is similar in strength to natural lemon juice. [15]
Place in a bowl of water with fresh lemon juice to prevent browning. Either drink or toss the water, pack the apple slices in plastic bags. Serve apple slices with peanut butter packed in small ...
Gradually add the ice water, mixing until a stiff mound of dough forms. Transfer the dough to a lightly floured surface and divide it into two equal parts. Roll out the first half and use it to ...
(Use an extra large bar glass.) Three-quarters table-spoon of sugar; 3 or 4 dashes of lime or lemon juice; 3 or 4 pieces of broken ice; 1 wine glass full of Old Tom gin; 1 bottle of plain soda water; mix up well with a spoon, remove the ice, and serve. Attention must be paid not to let the foam of the soda water spread over the glass.
For a dinner that’s equal parts comforting and indulgent, try this baked ziti bolognese. It’s packed with a hearty meat sauce , creamy ricotta cheese and both mozzarella and Parmesan cheese on ...
The French soft drink citron pressé, being diluted with water. In France, it is common for bars or restaurants to offer citron pressé, also called citronnade, an unmixed version of lemonade in which the customer is given lemon juice, syrup and water separately to be mixed in their preferred proportions. [35]