how to make mosambi juice - #36922
I am really struggling to get the perfect recibpe for mosambi juice. Last weekend, I thought it'd be great to make some for our family brunch. I bought this huge bag of mosambis, all fresh and juicy-looking, but when I tried to make the juice, it turned out way too thick and kinda bitter. I mean, who wants to drink bitter juice, right? I just squeezed a few of those mosambis and mixed it with water—thought that would be enough! Then my cousin was like, “You should just put sugar in it.” Agh! why didn’t I think of that? Still, even after adding some sugar, the taste wasn’t quite right. I ended up adding some mint leaves, but that just made it weirder. How to make mosambi juice without it turning out all mushy and weird? Should I be straining it after juicing or maybe I need to adjust the ratio of mosambi to water? Fresh mosambi should be sweet, right? Did I buy the wrong ones? I want that light, refreshing taste everyone raves about! And how much sugar is usually added? Help a confused juicer out! Thanks!
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