Serenade Sour Mix

Yields: 1.06 Quarts/1000g/1 Liter

150g Water
250g Sugar
20g Powdered Egg White
420g Fresh Lemon Juice

Combine Sugar, Water, and Egg Whites.
Blitz with a stick blender until fully incorporated.
Squeeze lemons and add fresh juice to slurry.
Stir well to combine.
Taste the sour mix and adjust with sugar or lemon juice as needed. Lemons vary in pH.
Strain and refrigerate for up to three days.