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- Subject: Tartaric acid vs Cream of tartar, lemonade recipe
- 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 pwdr with a tangy, citrusy taste, cream of tartar much more flour like. Cream of tartar is used in pancakes and biscuits made with say lowfat yoghurt, and I doubt which 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 in sugar, tartaric acid. Pour on boiling water, stir to dissolve sugar. Leave till cool. As the rinds soften, press occasionally with a wooden spoon to extract flavour. When cool, squeeze out, throw away rinds. Add in lemon juice. Strain, pour into bttoles - about 2 large lemonade bottles. Cover, store in cold place - will keep about 2 weeks.
- Mix 1 part syrup to 2 parts water.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1039g | |
| Calories 27 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 127mg | 4% |
| Total Carbs 8.59g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.31g | 2% |
| Protein 1.01g | 2% |
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