Super Juice was created by bartender Nickle Morris owner of Expo in Louisville KY.
This juice was developed to make a better, cheaper, and more sustainable solution to Using fresh citrus juice. It has none of the oxidization problems that fresh juice has, is nearly shelf-stable, and tastes better.
Super Juice
Ingredients
- 8 Limes
- 44 g Citric Acid
- 8 g Malic Acid
- 4 cups Water
Instructions
- Add peel of 8 limes to a large container
- Juice the limes
- Add the citric and malic acid and lightly muddle to mix
- Let sit for an hour to extract the oils
- Add lime Juice and 4 Cups of water
- Blend until dissolved (we used an immersion blender)
- Fine strain and your Super Juice is ready to serve
- Keep refrigerated, last 1-2 weeks
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Made a half batch today and tried it in a daiquiri. Came out a little thin, but played with the rum (Rhum JM) in just the right way. Might try again and reduce the water ~20%.
Lime Juice is around 2% sugar by weight (1.7% on average) so while in a cocktail you probably wouldn’t notice the difference in sweetness, you could account for the added water plus Oleo Saccharum by adding sugar in the amount of 2% of cups of water.
8 cups x 0.02 = 0.16 cups;
0.16 cups = 1.28 oz
So you would actually need to add about 1 & 1/4 oz of sugar to most accurately mimic a lime (for 8 cups).
This calculation would look a bit different for lemon juice since it’s about 4% sugar and orange juice is 9%, but if you make super juice with this adjustment it does taste a tad more accurate when you try it straight while being mostly indistinct in cocktails.
Might affect shelf stability adding more sugar?
Same as Bobby said, I’d worry about shelf stability by adding sugar. Personal recommendation would be to add simple syrup to the cocktail recipe your using the super juice in if you need a bit more sweet.
Game changer! My wife and I like to have a cocktail every night. Not having to juice lemons and limes every night is a blessing. I freeze this in 1 cup containers and thaw them as I need to. Two recipes of this gave me more than enough for 100 jungle birds for a party im having.
I really like the extra lime flavor of the super juice, but it is a bit bitter when fresh. Let it sit a day and it mellows out.
Is this same recipe good for lemons or do you have to change any or the ratios? i saw another video where they didn’t use the malic acid for the lemon recipe.
Made this just now and it’s not good. I don’t know if I did something wrong, but the limes were somewhat larger than normal? I measured everything perfectly, but it’s very bitter.
You might have peeled the limes with too much pith, which will add bitterness, especially when it’s all blended together. I would try again and go lighter with the peeler
You might have peeled the limes with too much pith, which will add bitterness, especially when it’s all blended together. I would try again and go lighter with the peeler.
[…] it right before the cocktail, too, that also works. But yeah. We’ve been experimenting with Super Juice a little bit, like we talked about […]
“Keep refrigerated, last 1-2 weeks” is NOT what I’d call shelf-stable, nor is it close!
The creator of super juice claims shelf stability but I have noticed that it degenerates over a few weeks. That said: Fresh Tasting lime juice that lasts two weeks id nothing to shake a stick at when lime juice degenerates in quality 5 minutes after squeezing and is done within 24 hours.
Hi there! I might sound like a nerd but since every fruit varies from one to another (size, juice yield, etc), is there a more precise recipe? Like how many mls of juice to how many grams of peel? Also, if the acid ratio is 4:2, shouldn’t it be 44g citric acid to 22g malic acid? ?
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I add about 1/2 as much sugar as acid. This matches the calories in a lemon, but also seems to help get the oil out.
I’m curious how the amounts change for lemon, orange, and grapefruit juices. Has anyone figured that out?
For limes, weigh the peels. That weight x .66 = grams of citric acid, then weight x .33 = grams of malic acid. Water amount would be weight of the peels x 16.66.
@Todd I agree. I have been making super juice for around 4 years – Lemon or lime – normally very small batches around 300ml – I have also added around .5 gram of sugar per gram of peel this in my opinion makes a more authentic juice. But the real trick is to use a decent peeler (I use a slightly serrated y peeler) and get the peel next to no pith. Regarding shelf life 2 weeks and it still taste great even after a month it is OK
What kind of Citric acid do you recommend buying?
Shelf stability won’t be impacted by the sugar. First of all, syrups should last about two weeks anyway, and the ph of the juice will slow bacteria growth. As long as it’s in the fridge, it will be fine.
That’s what I thought too. On the ‘originator’s’ site he states “Citric Acid – 0.66 x weight of lime peels, and Malic Acid – 0.33 x weight of lime peels” that would give the 2:1 or 4:2 ratio