After a party this evening I was left with almost a full carton of (unsweetened) grapefruit juice from concentrate. I'm not going to drink it, but was wondering if I could freeze it and use it in a baked good (I have another party next week!) in place of fresh juice. I'm just wondering if the fact that the juice is from concentrate will affect the chemistry of the juice enough to throw whatever I'm baking off balance i.e. stopping it from setting? I don't see how but hoped someone would offer some advice, or set my mind at ease!
I was planning to use it instead of lemon juice in lemon bars, and probably in one other baked good (there's quite a bit left over) - if you have any grapefruit-juice-using recipes please feel free to suggest them!