Lemon

Experience a Burst of Flavor with Lemon Puree For hundreds of years, lemon has been used for cooking, drinking, cleaning, and even medicating. Its astringent taste takes flavors to new dimensions or in new directions entirely. Our puree is known as “cloudy lemon.” According to the USDA, cloudy is good when it pertains to citrus because cloudiness signals freshness. As time passes, the enzyme pectin methylesterase clears the cloudiness, which is a sign that the liquid may not be fresh anymore. Used as the main flavor, our cloudy puree can be combined to make dessert beers that taste like lemon meringue pie or fresh lemon bars. For other styles of fruited sours, hard seltzers, and ciders, our lemon puree’s astringent qualities make it extremely refreshing, especially in warm temperatures. Another benefit of our puree is that you can add it to other fruits to intensify the fruit’s flavor without overtaking it. Try enhancing pink guava, raspberry, or strawberry with this puree. Lemon Asept