Brix
Back to modifiers
INFUSION · YIELD 40.58 oz

Lime Superjuice

Fridge-stable lime juice. Mirrors a lime's natural acid profile. Peak flavor first week, lasts up to 3.

YIELD
40.58 oz
ITEMS
5

Items

×1 batch
Lime peels (from 8 limes)
modifier
50.0 g
Citric acid
modifier
44.0 g
Malic acid
modifier
8.0 g
Fresh lime juice (from the 8 peeled limes)
citrus
8.12 oz
Water
other
33.81 oz

How to make it

7 STEPS · ~7 MIN
  1. 01
    Peel the limes
    Use a Y-peeler, not a zester — zest is too fine to blend smoothly. Light pressure: take the green only, leave the white pith (pith adds bitterness). Set the peeled limes aside.
  2. 02
    Make the oleo citrate
    Drop the peels into a large container. Add 44 g citric acid and 8 g malic acid. Muddle briefly to start, then stir to coat every peel.
  3. 03
    Rest 1.5–2 hours
    Cover and let sit at room temperature. The acids draw oil and color out of the peels — they'll fade from green to a pale, aged look. Good time to do the rest of your prep.
  4. 04
    Juice the limes
    Use the same 8 limes you peeled. Should yield ~240 mL.
  5. 05
    Build the juice
    Add 1 L water to the oleo citrate, then the fresh lime juice. Stir to fully dissolve any remaining acid crystals.
  6. 06
    Strain
    Pour through a nut milk bag or fine mesh into your storage bottle. Squeeze to extract every drop. Discard the peels.
  7. 07
    Refrigerate
    Use within 1 week for peak flavor. Acceptable through ~2 weeks. Shake before each pour — it can separate slightly over time.