08-28-2018, 12:10 PM
mrbigstuff wrote:
Well that's a very interesting idea... something I might try, honestly. Does vinegar freeze well? (Said no one ever.)
The acetic acid of 5% vinegar lowers the freezing point just a couple of degrees.
The blender 'smoothierized' the cucumber into its water and fiber components and I ended up with pops pretty much like the store bought pops that get their 'crunch' from glycerin and maltodextrin.
(maltodextrin is one of those highly refined processed carb you should avoid except for maybe just before strenuous exercise because if your muscles don't utilize the high sugar levels in your blood stream from it - it gets stored as belly fat (guys) )