Dissolve citric acid in boiling water.
This must be prepared in an enamel or heatproof glass container as it will taste bitter if prepared in a metal container.
Dissolve sugar in cold water. Add frozen orange juice and pineapple juice to the citric acid and sugar solution.
You may freeze or serve over attractive ice ring. Serves 75.
When ready to serve, add ginger ale.
Mix cold water and sugar.
Mix hot water and citric acid. Combine all ingredients except ginger ale.
Freeze.
Thaw until mushy; add ginger ale.
Serves 150.
Mix citric acid with sugar.
Add pineapple juice and frozen orange juice; mix well.
Add up to 20 cups water.
Chill well and serve.
Can be made several days ahead.
Tastes best if frozen and served slushy.
Dissolve sugar, citric acid and water and let cool.
Add remaining ingredients.
May use sweetened or unsweetened juice. Makes 2 gallons, 64 (1/2-cup) servings.
Mix hot water and citric acid together 24 hours in advance. Then add other ingredients when ready to serve.
Will serve 60.
nd 1/2 tsp of citric acid into 1 Tbsp of boiling
ater over and add the citric acid - stir all the ingredients together
Stir the citric acid into 1/2 cup of
y adding lemon juice or citric acid if you are planning to
Combine 2 quarts boiling water, sugar and citric acid in a ceramic, heatproof container, stirring until citric acid dissolves.
Combine pineapple juice, next 3 ingredients and citric acid mixture in a large plastic container.
Divide mixture evenly into 4-gallon size heavy-duty zip top plastic bags; freeze.
Combine citric acid and boiling water in a ceramic heatproof container; stir until citric acid dissolves.
Let mixture stand 24 hours.
Combine sugar and 5 quarts cold water; stir until sugar dissolves.
Add citric acid mixture, chilled pineapple juice and orange juice concentrate; stir mixture.
Serve over ice.
Yield: 8 1/2 quarts.
owl or measuring cup, dissolve citric acid powder in 1/4 cup
Dissolve the citric acid and the water in a microwave proof bowl.
Beat together sugar, eggs and citric acid in water.Stir in the melted butter. Mix well.
Cook on high, stirring well ever 30 seconds until mixture thickens (about 3minutes). Makes about 2 cups.
Store in the refrigerator for up to two weeks.
1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.
2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer's instructions.
/2 cup water and citric acid in another small bowl; mix
Mix citric acid, boiling water and sugar the night before in order to chill.
It will be syrupy.
Mix orange and pineapple juices with citric acid mixture and 2 gallons of water.
ilk to 55f. dissolve the citric acid in 1/2 cup water
Mix baking soda, oatmeal & citric acid together. Set aside.
Melt
g sugar and 1 tsp citric acid.
Boil for 1 min
Bring sugar and 12 cups water to a boil and simmer until sugar has dissolved. Place elderflowers, citric acid and lemon slices in a large bowl then cover with sugar syrup. Allow to cool, cover and leave in a cool, dark place for 3 days. Strain through cheesecloth then transfer to cordial bottles, seal tightly and chill. Will keep for 6 months in the refrigerator.
To serve, mix 1 part syrup with 4 parts sparkling wine or 1 cup sparkling mineral water and serve over ice.