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 Message 12538 of 20656 in Recipe Exchange
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Subject: Re: Caipirina?
From: Gavin
Posted: Fri Mar 18. 2005, 09:26 UTC
Followup to: "Re: Caipirina?"  by apetail  (Fri Mar 18. 2005, 03:29 UTC)
> 
> I think that oil from lime skins is an important part of using lime 
> juice in a drink. Otherwhise you could just as well use powdered 
> lemon acid to get a sour flavour/. Besides the sourness lime also 
> adds other flavour and that flavour is from the skinn too. In all 
> citrus fruit juices oils should be used too for flavour.
> I agree that muddling mint too much is wrong but the doesn't mean 
> there is something wrong with muddling limes.


By that logic you'd muddle the fruit in all drinks that call for fresh lemon 
or lime? There's a difference in the small amounts of bitterness that might be 
transfered from the skin when sqeezing/preparing fresh juice and the intended 
bitterness that results from muddling which can throw off the balance in a 
drink where it is not required.


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