Super Juice

Super Juice

Super juice is a way of pre-preparing “prepping” fruit juices in advance so they don’t spoil as quickly as regular fresh squeezed juices in cocktails. ┬áLime juice tends to oxidize far more quickly than any other juice. Here is a way to correct it, so no matter if you are throwing a casual party at home, or if you are a professional bartender and/or mixologist, this is something that can keep for a week or more, whereas fresh squeezed will never last more than a few hours, much less a full day. ┬áThis is a full liter preparation, but I often cut it in half since I would not typically consume more than 1-2 cocktails per day. Keep in mind, this recipe will yield at least 30 drinks, assuming each recipe calls for 1 ounce or 30ml of fresh lemon juice.


  • 50 grams fresh peels (about 4 limes)
  • 4 ounces (120ml) fresh lime juice (from the limes noted above)
  • 22 grams citric acid
  • 4 grams malic acid
  • 1/2 liter (500ml) spring water


  1. Use a vegetable peeler to peel all the skins off the limes, be sure not to get too much of the white part. The “pith” as it is called, tends to be bitter.
  2. Accurately weigh out 22 grams of citric acid and 4 grams of malic acid. Sprinkle over the peeled limes.
  3. Gently muddle the lime peels with the citric and malic acids and cover with a tight lid. Shake, and allow to rest 1-2 hours
  4. Juice the 4 limes after 2 hours (do not do it in advance).
  5. Pour 500ml over the lime peels, use a larger bowl or wide mouth jar if needed.
  6. Using a blender or immersion blender, blend as best you can.
  7. Strain through a fine mesh strainer into a clean bottle with stopper, date and store up to 2-3 weeks in fridge.


  • 25 grams fresh peels (about 2 lemons)
  • 4 ounces (120ml) fresh lemon juice (from the limes noted above)
  • 11.5 grams citric acid
  • 2.5 grams malic acid
  • 1/4 liter (250ml) spring water


Author: tikitriangle