In article >,
"mom peagram" > wrote:

> The downside of lowering the pH so much is that i can taste a slight
> inital lemon taste (it is soon washed away by the other ingredients),
> but i would still like to reduce this lemon taste if possible.

Use citric acid instead of lemon juice. Or in addition to, if lemon
juice is part of your formula (but not in sufficient quantity as to
lower the pH to your desired level). You get the pucker without the
flavor. Do some tests to find out how much you need to lower the pH
sufficiently. You can offset the *taste* of the acid with sugar in one
form or another.

I can buy citric acid crystals from a candy-making supply store and at
my local food cooperative.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."