· James Torr · Personal  · 2 min read

"Super" juice experiment. Been making a few cocktails recently, and have been getting through quite a few citrus fruits in the process. Kevin Kos has a video on super juice, a technique used by some of the modern cocktail makers to save money, time and waste by stretching citrus fruits much further than their usual yield. You zest, weigh the zest, add a ratio (1x) quantity of acid (citric, malic) to the zest and leave it to macerate for several hours. You then blend this with a quantity of water (16x the weight of the zest).

"Super" juice experiment.

“Super” juice experiment. Been making a few cocktails recently, and have been getting through quite a few citrus fruits in the process. Kevin Kos has a video on super juice, a technique used by some of the modern cocktail makers to save money, time and waste by stretching citrus fruits much further than their usual yield.

You zest, weigh the zest, add a ratio (1x) quantity of acid (citric, malic) to the zest and leave it to macerate for several hours. You then blend this with a quantity of water (16x the weight of the zest). Add the juice from the fruit to the mix, and strain.

I had just over 300ml of juice, and made 1.8l of super juice. This will last about 7-10 days in the fridge or freeze for a few months. I’ve measured 15ml into ice cube trays here, these will pop into a cocktail shaker until they’ve melted. If you’re not into the boozy stuff, I dare say the same amount will make a refreshing addition to ice water, or just sub into recipes for lemon juice.

The use of zest really does add an extra dimension to lemon juice, and I think it’s actually an improvement. Lime, orange and grapefruit super juice can also be made.

https://www.kevinkos.com/super-juice-calculator-1 https://youtu.be/2RA3AaCO7A8

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