Annanas ka Sherbet

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

For 100 g orange juice, use about 30 g lemon juice mixed with 70 g water and sugar to taste. It is much sharper and lacks orange aroma; add sugar gradually.

For 100 g orange juice, use about 30 g lime juice with 70 g water and sugar to taste. It is more floral and acidic; reduce other souring agents in the dish.

Use the same weight, blended and strained. It is sweeter and more tropical; use as a partial swap and adjust sugar and acid.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Same weight, cut into rings or chunks and cooked 2–3 minutes longer; fresher and sharper, so a pinch of sugar helps.

Same weight, drained; same fruit in chunks, so keep any syrup out unless the recipe wants the sweetness.

Use the same volume. It is still, so the dish or batter will be less aerated; use immediately after mixing.

For 200 ml soda water, use 200 ml water plus 1 g bicarbonate of soda. Mix just before use; excess gives a soapy taste.

Use the same weight. Stir in 1 tsp grated fresh ginger and a pinch of sugar per 200 ml for a ginger-fizzy effect; it will be less sweet and less ale-like.

Steep 5 g crushed fresh ginger in hot water, strain, cool and top up with soda water. Use in place of the same weight of ginger ale; sharper and not sweet.

Stir 1 g ground ginger into 200 ml soda water with a little sugar. Gives a dry ginger note but no true ale body.