Although I´m an (almost) radical-orthodox fanatic user of fresh juices in my
drinks, I have to admit some problems making sour-mix with fresh lemon juice.
Even if I double the normal quantity of sugar sirup, the lemon acid (or
whatever substance it is) stays like a scratching hook in the mix. I´ve no
problems making sour-mix with bottled lemon juice. Any suggestions?
--
Tom