Badia Lemon Juice, 32 fl oz

Thirty-two ounces of lemon juice in a pour-spout bottle — quart-sized acidity for marinades, dressings, and baking without the produce run. All the brightness of fresh-squeezed, none of the cutting board.

How to Use Pour directly into the marinade bag with olive oil, garlic, oregano, and salt. Add chicken, fish, or vegetables and refrigerate thirty minutes to four hours. Whisk into vinaigrettes, hummus, and pan sauces. Splash into the skillet at the end of a sauté to deglaze and lift the fond. Stir into batters, syrups, and pitchers straight from the bottle.

Common Uses Greek lemon chicken and avgolemono. Italian piccata, scaloppine, and gremolata. Middle Eastern hummus, tahini, and toum. French beurre blanc. Lemon bars and curd. Vinaigrettes. Lemonade by the pitcher. Seafood finish.

Why This Format A dozen lemons yield maybe a cup of juice after fifteen minutes of squeezing, with acidity that swings by season and variety. This bottle pours measured, consistent juice in seconds — no seeds, no pith bitterness, no waste. The quart size handles weekly cooking and weekend baking without running out mid-recipe.

Ships from Doral, FL.