Re: Question about the recipe....

fresh is always the best way to go...after about 2 hours the enzymes are dust.

Enzymes act as crowbars towards toxins!

after about 6 hours, unless chilled , bacteria can/will form.

I have been known to squeeze everywhere. there is a great little device that
Ron Popiel(ronco) invented years ago that is like a tap on the lemon that you screw
in and squeeze, no mess ,fresh,easy and fast. There is a tupperware tap that you can find easily...there's on on ebay for a penny. I use a reamer most of the time.
No metal! That accelerates the decomposition of the lemon.

Now is a great time to skip convenience and truly shoot for the best cleanse.

Yet, sometimes it is tough to squeeze in some places , so do whatcha gotta
do! Squeeze as often as possible!

Important tip by Roberta re: adding cayenne as you pour...I float it on top
and you hardly know it's there! If you let it steep for more than a hour it
is like drinking sterno and is an inferno.

Do it up!

Detour