Super Juice Calculator
To use, enter your weight of peel in grams into the box below to see the automatically calculated acid and water ratios.
Lemon
- Citric acid (g)
- Malic acid (g)
- Water (ml)
Lime
- Citric acid (g)
- Malic acid (g)
- Water (ml)
Orange
- Citric acid (g)
- Malic acid (g)
- Water (ml)
Grapefruit
- Citric acid (g)
- Malic acid (g)
- Water (ml)
Reference amounts for 100g peel weight
| Ingredient | Lemon | Lime | Orange | Grapefruit |
|---|---|---|---|---|
| Citric acid (g) | 100.00 | 66.00 | 90.00 | 80.00 |
| Malic acid (g) | 0.00 | 33.00 | 10.00 | 20.00 |
| Water (ml) | 1,660.00 | 1,660.00 | 1,660.00 | 1,660.00 |
Super Juice was created by Nickle Morris, owner of Expo Cocktail Bar, in Louisville, Kentucky and is a fantastic way of extending both the shelf life and flavour profile of citrus juices. It's a cross between an oleo saccharum and a fruit juice, with the acids taking the place of the sugar in the oleo.
Super Juice is easy to make and really adds a punchy citrus zing to any drink.
Method
Peel your fruit (make sure to get as little of the white pith as possible) and cut into small pieces. Alternatively, use a microplane or zester.
Weigh the peel carefully and use the above tool to get the weights for the acids. Add the peel and acids to a large jar and muddle thoroughly. Seal and leave the jar to stand for at least 2 hours.
Add the water to the peel/acid mix and shake well to mix. Add in the juice from the fruits as well.
You can use an immersion blender to really get everything out of the peels which will vastly improve the flavour, but it will make filtering slower.
Filter well, pour into a sterilised bottle and keep the juice in a fridge. It should keep for a week.