CQ Lemon Cinnamon Pineapple Juice Infusion Recipe
Ingredients
1 Pouch Of CQ Lemon Puree
4 Hard Lemons - 21 slices
1 Hard Pineapple - 12 slices
2 Tbl. Cinnamon
1.5 Gallons Of Filtered Water
1.5 Gallons Of Pineapple Juice
Cutting the Perfect Slice
USING A SLICER OR MANDOLIN ONLY, cut a test slice and compare it to the CQ Slicer Key/Wand’s handle. Adjust your slicer or mandolin until your slices match the thickness of the CQ Slicer Key/Wand. Once calibrated, slice up all ingredients as necessary.
Decorating the Beverage Dispenser
To set the insert in place, position a slice at each corner of the jar between the insert and the jar. Use the CQ Slicer Key/ Wand to push the slices all the way down. Decorate the rest of the jar using the CQ Slicer Key/Wand to position the remaining slices as shown in the picture.
Infusing the Juice
Using the CQ wand to measure the water level, fill the CQ Mixing Bucket with 1.5 gallons of cold filtered water and 1.5 gallons of pineapple juice. Add 1 pouch of CQ Puree and stir.
Next, place a metal strainer in the mixing bucket and muddle any remaining slices. This technique will ensure that no pieces end up blocking the spigot later.
Filling, Serving & Refreshing
Fill the beverage container to the top with ice cubes (about 10 lbs.) and add the CQ Juice Infusion. To refresh, add equal amounts of ice & CQ Juice Infusion.