It would be interesting for you to revisit this in a couple weeks with another taste test. To see if the super juice flavor has been affected. Definitely going to be trying this for our next cocktail party.
I’ve seen another similar video and a month down the road, it didn’t seem to have the same taste. Would definitely be interested in seeing another data point on that.
The Educated Barfly did that. But they stored it at room temperature, not in the fridge, which I would definitely do. As Mike pointed out, the taste deteriorated.
Couple of tips from a bit of experience with this technique: 1) Only hold the peels in the acid for up to about 2 hours. The longer you hold it, the more likely you'll pick up that bitterness. 2) The amount of water you need is based on the amount of acid. You want about 5.6% acid:water for lime and 6% for lemon. 3) The ratio of peel to acid is really up to you. Kevin Kos is doing 1:1 while I've heard some others going as high as 2:1. Obviously the lower the peel to acid ratio, the more yield, but less flavour, so it's a balancing act. 4) For acids, the ratio of citric to malic acid is more forgiving than you might think. Citrus fruits are very variable and different varieties of the same kind of fruit can go from 10:1 all the way down to 2:1. I did a 100% citrus lime super juice yesterday and it tastes like lime juice to me. 5) I *think* it's better to blend the juice in with the peels/acid/water to emulsify it with the oils, but haven't tried it.
@@cypherXVII7 Citrus fruits have a combination of citric and malic acid. The ratio is *very* variable, though. Some are 100:1, some are 1:3 and everything in between. Also, the things we call "lemon" and "lime" are really groupings of hybrid fruits that are all actually different, even if they look and taste similar. So the real story is that it actually doesn't matter what ratio of citric and malic acid you use. No matter what you use, you can find a lemon or lime that matches that combination. It's really a matter of your own preference. Having said that, most commercial lemons seem to be in the 100:1 ratio. In that case you aren't going to taste the malic acid. Most commercial limes are 10:1. I can tell you with considerable experience that you don't need malic acid even in limes. It tastes like lime juice even just with lactic acid. The recommendation for more malic acid seems to originate from Dave Arnold's recipes for acid adjusted juice. My understanding is that even when he's using straight lime juice he prefers mixing varieties of limes that have a high malic acid content. In other words, he likes the flavor that malic acid produces in certain varieties of limes. That's why he adds it. Long story, short: Experiment and see what you like best. No matter what you do, it won't be wrong.
Hi! I'm new to this but love the idea of getting so much juice from one citrus that I need for flavouring...I have tried making it (with lemon) using same quantity (grams) of citric acid to the weight of the peels and find it too sour...Do you consider that it would be possible to use less citric acid? how will it impact the juice and how low can I go? Thanks in advance😊
Always happy when a new video drops. Been watching this channel obsessively while doing other things because it helps me relax, so I'm so happy to see the video's 20 minutes long!
My uncle worked in NYC from the 70s til the mid 90s where he became friends with a bartender. This bartender taught him a similar technique that they used for all their citrus. When he retired and moved permanently back to Mississippi, he would make us this non alcoholic drink that was orange and it was amazing. Come to find out it used something like this but a lil different. It was oranges carefully zested to get as little pith as possible, the acids, water. Then orange juice concentrate was added. The interesting part was how these guys concentrated their orange juice. It was my understanding they would let it start to freeze and dip strain the ice crystals out. My uncle just used frozen concentrate but I found the whole thing interesting.
Glen I know you're considering a series about cooking basics, and I'd love to see one (or several) about what makes things shelf stable, or safe to store for long periods of time.
I learned a version of this recipe several years ago under the name 'sherbet', as in 'lemon sherbet' for cocktails. That recipe just uses peel, juice, and sugar, but adding the lemon seeds to the steeping peel adds another sour note to the mix.
Thanks for this video. Just a few days ago I stumbled upon the super juice recipe. From nickel. I like how succinct and simple you made the scene. Thank you!
Also for the squeezed out citrus fruit they can still serve a purpose. Macerate them in half their weight of sugar. Let it sit for at least 3 hours upto 12 with no problem. Stirring occasionally (if you remember). there is still enought moisture for the sugar to pull out and form a nice syrup. A variation on an oleo-sacchrum. Adapted from a method by Stella Parks (aka Bravetart) (also works with cherry and mango pits)
Yes - there are variations on that method in old cookbooks, and cocktail books going back the 1700s. Back in the time of waste nothing, that was somehow forgotten in the post WW2 era.
Hi friends! I’m loving the lemon super juice I made for whiskey sours and royal gin fizzes! I did find that I liked the flavour better after a day or two vs when it was first made.
Love all your shows! Very interesting, despite the fact that I don’t drink much alcohol! About the only thing I have enjoyed throughout Covid is the occasional Kraken and coke (sometimes with Eska carbonated water to reduce sweetness) on ice. I do use sugar to extract the flavour from peels for lemonade or limeade by removing the peel/zest and mixing with sugar and letting it sit for an hour then add the juice and water and sugar if needed, but I keep the peels in the pitcher. I find the tasting comments bang on, the drink using the super juice is more acidic and bitter (added acids and pith) than the fresh which tastes a bit sweeter. Makes sense.
When I first heard about this technique, that's what immediately came to mind as well. The peel is where the flavor is, it just comes down to how you introduce it to the juice, and then to the rest of the drink.
Having recently looked at recipes for limoncello, I'm curious how/if this applies. The recipe involves soaking the zest in high-proof neutral alcohol for a few weeks and then straining and mixing the results with simple syrup. It seems like it might be much faster to make an oleo saccharum, wash and filter with the water you'd use to make the simple syrup, and then add the alcohol last. There might perhaps be alcohol-soluble compounds in the rind I miss that way, but it sounds like it may be both faster and more effective at pulling out the flavor and aroma compounds. I'm also curious if you can "de-pith" the rind with pectinase without impacting the remaining rind to eliminate any bitterness.
Glen, Thank you for a fascinating video. A cocktail Wednesday that spends so much time on making lime ade and orange ade bases. For some of your viewers, drinks without alcohol are sufficient. Respectfully, W.S
A lot of people don't realize how much sugar there actually is in most common citrus juices. Probably why the "oleo acid" was relatively unpalatable and the non-super-juice cocktail tasted slightly sweeter.
Since part of the technique is basically "expanding" the citrus juice by adding a lime-like ratio of citrus:malic acid, I wonder if it should actually be a ratio of citrus:malic:sugar to really replicate the natural lime.
I've found 30 min to an hour good to pull the oils from the peel. the longer you go, the more bitter and oxidized the end result gets. I like getting the juice off the zest as soon as possible to reduce the bitterness.
I do wonder if these superjuice reipes need a little touch of sugar to get to an acid:sweet ratio like a natural lime. We don't typically think of them as being sweet, but it is there, just behind a lot of acid.
Would this work with lemons as well? I can't have alcohol but have replaced that urge with iced tea. I can imagine having lemon super juice handy to ad to my iced tea.
I'm no expert but I think it should. Though they're genetically different, they still contain the same kind of essential oils that's useful for this recipe. Lemons are sweeter though. It sounds like a good idea using it as flavoring for iced tea or water!
Yes it will work well with any citrus. I've made it with lime, lemon, tangerine, orange, and grapefruit. One thing worth mentioning is that citrus with a thin skin like tangerines and younger lemons/limes require a bit more patience because it's easy to take all the pith along with the outer rinds if you're not careful.
What a great video. My first thought, when you started mixing the drinks, was that should the measurement be adjusted for the super juice one? But seeing how similar the result was, I'm now thinking the super juice recipe is formulated to be a one-to-one substitute for what it's meant to replace.
Lime and lemon super juices are 1:1 replacements. Some people do make acid adjusted orange or grapefruit super juices that are more sour than normal and so you should use less of them.
I saw another video on the subject today with four or five people who did a blind taste test and one or two of them also described the drink with the superjuice as tasting sweeter, like Julie did.
I suspect lime juice was often pasteurized before it was bottled, possibly with preservative chemicals, to extend its shelf life. That would certainly change the flavor.
Definitely trying this. Fresh citrus smokes bottled any day of the week in a cocktail, but at a price (and more work!) for each drink. I understand you can do this with other citrus as well (grapefruit, lemon, orange). Are the ratios of peel/citric/malic the same for those? I'm thinking they'll be a little different.
To strain, instead of a nut milk bag, get a paint straining Bach form your local hardware store. The same nylon bag, but a fraction of the cost and much more accessible.
So the amount of juice you can get from a two limes of the exact same size can vary quite a bit; Does it matter how much of the fresh juice you add to the mixture after blending, or do you always just use the full yield from whatever citrus you had skinned regardless?
Does this actually cut waste? What is citric acid made from? Isn't it from the fruit juice as well? And if so, how many limes or lemons does it take to make the amount of citric acid you need?
I know what you mean on the lime prices. They were .69 and .59 cents per lime and that was on the little limes. I ended up getting a small bag of limes. Those prices were at Walmart in Sioux Falls, SD.
Glen this IS the reason why im watching your video.they re such educational and fun to watch.thanks.by the way i make the orange ade recipe like 3 times a year and mix it with fizzy water that ive maid by myself.
So, curious why Glen's proportion of malic acid is so high compared to other recipes, which seem to use only 8 grams to 100 grams of peel compared to 30 grams in Glen's recipe. The Educated Barfly and Zach Zoschke both (I think) are using the ratios from Nickle Morris, but they both use 8 grams of malic and 44 or 45 grams of citric acid.
I've been wondering the same thing. Kevin Kos based his recipe on Liquid Intelligence by Dave Armold, which did a 2:1 ratio of citric to malic. The natural ratio of the acids in fruits varies, and some people have been happy with a 100% citric acid super lime juice.
Maybe try to do a superjuice with less pulp. I did a lime super juice where I went over the peals with a knife. I prefer the cocktail that was done with the super juice over the one with regular juice.
Side note: The ratio between the peels and the acids was different to the one I did. I use recipe that (Cocktail Time with) Kevin Kos used in his video. For 100 gr of Peels: 2/3 x 100 gr Citric Acid 1/3 x 100 gr Malic Acid 16.66 x 100 gr Water. ua-cam.com/video/2RA3AaCO7A8/v-deo.html
I'm wondering how necessary the acid additions are, since the fruit contains naturally occurring acid, and when I watched Greg on "How To Drink" make oleo saccharum, he only used peels and sugar. The acid would seem to taste much too bitter to me.
Oleo Saccharum and Oleo Citrate / super juice are two different yet similar things. Not interchangeable. - Oleo Saccharum would be used to boost citrus flavour while adding the sweet component (simple syrup) to the cocktail, but you would still add the citrus juice component. - Oleo Citrate / super juice is used to completely replace the citrus portion of the cocktail, it will also extend the shelf life and stretch the juice of one lime / lemon / orange by 8 times.
The real advantage of the Super Juice, in my opinion, would be consistency. We all know limes can vary wildly in flavor and acidity. But when you formulate a cocktail you want it to taste the same every time you make it. Using plain lime juice the flavor could be radically different from day to day when using freshly-squozen, even if you do it in large batches. The Super Juice doesn't just rely on lime juice, but also lime oil in the outer skin. I'm guessing it would be far more consistent from batch to batch.
I have a question on this one. Pausing at the 9 1/2 min mark. Why are you extracting the oils from the peels? What I mean is, why go through that 5-hour wait step if you're going to include those same peels in the blending? When they're pulverized, won't it have the same effect?
No, because when you toss zest into a blender, no blender will be able to blend those tiny particles up the same way a peel would get blended. This was mentioned and discussed many times by Nickel Morris
@@johntravers2321 I'm sorry. I don't mean to be rude, but I think that is a ridiculous statement. To say that a blender, whose primary job is to turn smaller bits into even smaller bits can't blend zest the same way it can blend peel is just silly. That's like saying it can blend a banana, but not a blueberry. It can blend garbanzo beans but not lentils. Think about it and I think you'll see what I mean.
I do wonder if the "SuperJuice" is just better for a retail/commercial setting, there is little to no waste from it, your using everything you paid for as well as lasting longer. As you say they are both great drinks but the one with the fresh lime would be more expensive due to the waste and I would go as far to say the time usage too, especially in a busy bar.
@GlenAndFriendsCooking - I'm wondering if there is any reason why you couldn't use this superjuice in place of normal lime juice in cooking recipes as well. For example, Key Lime Pie, or tarts replacing the normal fresh squozen juice with super juice.
*On a side note, I had the pleasure of accidentaly wandering into Expo (the bar owned by Nickle Morris) while on a road trip through Louisville three weeks ago. So much fun! Great bartenders with expert knowledge of their craft. (Ok, yelp review over :D)
The Educated Barfly has a video about super juice, and he mentions that this can be used for any citrus fruit. The citric:malic ratio is based on trying to replicate a lime, so you may have to look up what the ratio of citric:malic is in a lemon or orange if that's what you're going for. You could also just use the lime ratio and end up with orange super juice that is as acidic and punchy as lime juice but tastes like orange. Could be a new ingredient to experiment with.
Banana peels can also be used to make oleosaccharum, so presumably it could work, but you'd of course be getting something that has the acidity of lime juice but the aroma of banana. Other than that though, even expanding into other citrus fruits is pretty hard, if your goal is to make your superjuice be a perfect substitute for fresh juice. Lemons are the exception, you can follow the same recipe simply substituting the malic acid for an equal quantity of extra citric acid. Oranges though are much less acidic and have a relevant amount of sweetness, so you might need to adjust the recipe to account for that, by adjusting the amount of acids, dilution and sugar, or you could just use this recipe as is and make an acid adjusted orange superjuice. Finally, for the four big cocktail citruses, grapefruit is probably especially complex, because besides lower acidity and higher sweetness like orange, it has bitterness and even umami you probably won't get from the peel, but perhaps taking the pith along might get you tge bitterness, and you could work with MSG to get some pure umami in there.
Possibly. But this method was created to expand and enhance the efficiency of citrus fruit juicing. The usage of citric acids and malic acids are chosen because they naturally occur in citrus fruits. If you used an apple or a strawberry for example, the tartness effect from the added acids would change the flavor of the resulting juice significantly. Is that good or bad? Perhaps it depends on which non-citrus fruits pair well with tart acids.
Now here's me wondering, theoretically you can up the lime flavour massively with this stuff, but you can also make lime oleosaccharum and put lime flavor into a cocktail that way, so how muvh lime flavour can you really impart into a cocktail like that?
Both methods pull out the flavour of the essential oils, one just adds the acidity and one the sweetness. If you really want to replicate the natural flavour, fruits have both acidity and sweetness. I'd just add some sugar to the super juice or some simple syrup in the cocktail.
Sounds like a thing to try out. It's at the very least a lot less prone to degradation, even at fridge temperatures, giving you probably more like a week than aday at most for fresh juice. Perhaps if not you could separate the fresh juice from the oleo citrate solution, use the fresh juice on the day of making it and freeze the solution for later. Could imagine a bar going that route, using fresh juice for the picky clients and frozen oleo citrate for more accepting clients.
The little plastic lemon or lime was a pretty…um…distinctive taste. I can see why someone would object to using it in anything that emphasized that flavor.
Named after Nick & Nora Charles from the 1930/40s series of "The Thin Man" detective films. They would be constantly be drinking cocktails from these glasses.
The stories behind recipes is why I like this channel.
It's a history lesson and a cooking show all in one!
As a non-alcohol drinker, this strikes me as a great way to multiply and preserve lime juice for lime-ade in the winter.
Great idea.
It would be interesting for you to revisit this in a couple weeks with another taste test. To see if the super juice flavor has been affected. Definitely going to be trying this for our next cocktail party.
I’d like to see that, too.
Maybe add a dreaded plastic lime juice bottle version just for comparison's sake, give a floor compared to the very close other two.
I’ve seen another similar video and a month down the road, it didn’t seem to have the same taste. Would definitely be interested in seeing another data point on that.
The Educated Barfly have done a video, where he did just that:
ua-cam.com/video/sAmgP5UAywc/v-deo.html
The Educated Barfly did that. But they stored it at room temperature, not in the fridge, which I would definitely do. As Mike pointed out, the taste deteriorated.
Couple of tips from a bit of experience with this technique: 1) Only hold the peels in the acid for up to about 2 hours. The longer you hold it, the more likely you'll pick up that bitterness. 2) The amount of water you need is based on the amount of acid. You want about 5.6% acid:water for lime and 6% for lemon. 3) The ratio of peel to acid is really up to you. Kevin Kos is doing 1:1 while I've heard some others going as high as 2:1. Obviously the lower the peel to acid ratio, the more yield, but less flavour, so it's a balancing act. 4) For acids, the ratio of citric to malic acid is more forgiving than you might think. Citrus fruits are very variable and different varieties of the same kind of fruit can go from 10:1 all the way down to 2:1. I did a 100% citrus lime super juice yesterday and it tastes like lime juice to me. 5) I *think* it's better to blend the juice in with the peels/acid/water to emulsify it with the oils, but haven't tried it.
@@cypherXVII7 Citrus fruits have a combination of citric and malic acid. The ratio is *very* variable, though. Some are 100:1, some are 1:3 and everything in between. Also, the things we call "lemon" and "lime" are really groupings of hybrid fruits that are all actually different, even if they look and taste similar. So the real story is that it actually doesn't matter what ratio of citric and malic acid you use. No matter what you use, you can find a lemon or lime that matches that combination. It's really a matter of your own preference. Having said that, most commercial lemons seem to be in the 100:1 ratio. In that case you aren't going to taste the malic acid. Most commercial limes are 10:1. I can tell you with considerable experience that you don't need malic acid even in limes. It tastes like lime juice even just with lactic acid. The recommendation for more malic acid seems to originate from Dave Arnold's recipes for acid adjusted juice. My understanding is that even when he's using straight lime juice he prefers mixing varieties of limes that have a high malic acid content. In other words, he likes the flavor that malic acid produces in certain varieties of limes. That's why he adds it. Long story, short: Experiment and see what you like best. No matter what you do, it won't be wrong.
Hi! I'm new to this but love the idea of getting so much juice from one citrus that I need for flavouring...I have tried making it (with lemon) using same quantity (grams) of citric acid to the weight of the peels and find it too sour...Do you consider that it would be possible to use less citric acid? how will it impact the juice and how low can I go? Thanks in advance😊
I absolutely love the diversity of recipes on your channel. Yours is the only cooking show I watch anymore--on UA-cam or regular TV!
Always happy when a new video drops. Been watching this channel obsessively while doing other things because it helps me relax, so I'm so happy to see the video's 20 minutes long!
My uncle worked in NYC from the 70s til the mid 90s where he became friends with a bartender. This bartender taught him a similar technique that they used for all their citrus.
When he retired and moved permanently back to Mississippi, he would make us this non alcoholic drink that was orange and it was amazing. Come to find out it used something like this but a lil different.
It was oranges carefully zested to get as little pith as possible, the acids, water. Then orange juice concentrate was added. The interesting part was how these guys concentrated their orange juice. It was my understanding they would let it start to freeze and dip strain the ice crystals out. My uncle just used frozen concentrate but I found the whole thing interesting.
Glen I know you're considering a series about cooking basics, and I'd love to see one (or several) about what makes things shelf stable, or safe to store for long periods of time.
Tried this last week with lemon, lime and orange. I was blown away!!
I learned a version of this recipe several years ago under the name 'sherbet', as in 'lemon sherbet' for cocktails. That recipe just uses peel, juice, and sugar, but adding the lemon seeds to the steeping peel adds another sour note to the mix.
Actually happy you are covering this because I have a question about super juice. Can you use it to make a decent key lime pie?
I don't see why not.
Give it a try and let us know how it goes!
@@hopecox when I can find some fresh key limes I probably will!
Definitely going to give this a try. I easily go through 6 lemons a week and like you said. Lemons don't come cheap.
Learned about using the peels in lemonade from chef john and i’ve never looked back
ive always eaten the peel on citrus... so this is just like good practice for me and a new way to enjoy my favorite part of the fruit
Just casually dropping that you're also rebuilding a plane. Renaissance man here.
I have become so attuned to you! I just ordered my own malic acid yesterday.
I imagine it'd also be a good ingredient to keep around for when you need some acidity and flavour in general cooking.
Thanks for this video. Just a few days ago I stumbled upon the super juice recipe. From nickel. I like how succinct and simple you made the scene. Thank you!
should do this test again when the preserved juice is older, i’d be interested how much it changes
You brighten our days !! Thank you !!!
I tried and turned out great. I use it to flavor home sparkling water.
Years ago when I use to make lemonade from scratch, my recipe was to boil the lemon peel in the sugar first. It was awesome
you boil things when making lemonade?
Also for the squeezed out citrus fruit they can still serve a purpose. Macerate them in half their weight of sugar. Let it sit for at least 3 hours upto 12 with no problem. Stirring occasionally (if you remember). there is still enought moisture for the sugar to pull out and form a nice syrup. A variation on an oleo-sacchrum. Adapted from a method by Stella Parks (aka Bravetart)
(also works with cherry and mango pits)
Yes - there are variations on that method in old cookbooks, and cocktail books going back the 1700s. Back in the time of waste nothing, that was somehow forgotten in the post WW2 era.
Hi friends!
I’m loving the lemon super juice I made for whiskey sours and royal gin fizzes! I did find that I liked the flavour better after a day or two vs when it was first made.
Love all your shows!
Very interesting, despite the fact that I don’t drink much alcohol! About the only thing I have enjoyed throughout Covid is the occasional Kraken and coke (sometimes with Eska carbonated water to reduce sweetness) on ice. I do use sugar to extract the flavour from peels for lemonade or limeade by removing the peel/zest and mixing with sugar and letting it sit for an hour then add the juice and water and sugar if needed, but I keep the peels in the pitcher. I find the tasting comments bang on, the drink using the super juice is more acidic and bitter (added acids and pith) than the fresh which tastes a bit sweeter. Makes sense.
What this reminds me a lot of is a State Fair style Lemonade recipe that I made once from Chef John.
When I first heard about this technique, that's what immediately came to mind as well. The peel is where the flavor is, it just comes down to how you introduce it to the juice, and then to the rest of the drink.
Holy heck, you're not only into food, you're also an aviator? I sensed there was a reason I like you. Subscribed!
Been looking for his other channel. Can you publish the link?
Thanks!
@@wileycayote23 Sorry, I don't even know what Glen's other channel is, I was just reacting to what he said at the beginning of this video! :D
i use the tiniest bit of malic acid on my cup of noodles and i dont need to use limes, im going to try this definitely
What a great share, as I'm leaving citrus country, I will be using this going forward
Imagine using this super-juice as the juice bit of a citrus curd. That could be amazing.
Having recently looked at recipes for limoncello, I'm curious how/if this applies. The recipe involves soaking the zest in high-proof neutral alcohol for a few weeks and then straining and mixing the results with simple syrup. It seems like it might be much faster to make an oleo saccharum, wash and filter with the water you'd use to make the simple syrup, and then add the alcohol last. There might perhaps be alcohol-soluble compounds in the rind I miss that way, but it sounds like it may be both faster and more effective at pulling out the flavor and aroma compounds.
I'm also curious if you can "de-pith" the rind with pectinase without impacting the remaining rind to eliminate any bitterness.
Glen, Thank you for a fascinating video. A cocktail Wednesday that spends so much time on making lime ade and orange ade bases. For some of your viewers, drinks without alcohol are sufficient. Respectfully, W.S
A lot of people don't realize how much sugar there actually is in most common citrus juices. Probably why the "oleo acid" was relatively unpalatable and the non-super-juice cocktail tasted slightly sweeter.
Since part of the technique is basically "expanding" the citrus juice by adding a lime-like ratio of citrus:malic acid, I wonder if it should actually be a ratio of citrus:malic:sugar to really replicate the natural lime.
I've found 30 min to an hour good to pull the oils from the peel. the longer you go, the more bitter and oxidized the end result gets. I like getting the juice off the zest as soon as possible to reduce the bitterness.
You may want to put more syrup in a superjuice cocktail, since it has much less sugar than regular juice.
I do wonder if these superjuice reipes need a little touch of sugar to get to an acid:sweet ratio like a natural lime. We don't typically think of them as being sweet, but it is there, just behind a lot of acid.
I thoroughly enjoy all your videos. Thank you very much for doing them. ~A fan in the DC ‘burbs.
I would be interested to see what the super juice did to a lime pie
Would this work with lemons as well? I can't have alcohol but have replaced that urge with iced tea. I can imagine having lemon super juice handy to ad to my iced tea.
Pretty sure it should. The Educated Barfly recently did a video on this (not sure if his main channel or Barfly Freepour) and I think it would work.
I'm no expert but I think it should. Though they're genetically different, they still contain the same kind of essential oils that's useful for this recipe. Lemons are sweeter though. It sounds like a good idea using it as flavoring for iced tea or water!
Any citrus will work (I've heard). Grapefruit as well. Basically, if it has juice, and a rind that is oily, it'll work.
Yes it will work well with any citrus. I've made it with lime, lemon, tangerine, orange, and grapefruit. One thing worth mentioning is that citrus with a thin skin like tangerines and younger lemons/limes require a bit more patience because it's easy to take all the pith along with the outer rinds if you're not careful.
Yes, they just have different acids. You only need citric acid for lemon juice, no malic acid required!
What a great video. My first thought, when you started mixing the drinks, was that should the measurement be adjusted for the super juice one? But seeing how similar the result was, I'm now thinking the super juice recipe is formulated to be a one-to-one substitute for what it's meant to replace.
It's meant to be an exact replacement for citrus juices.
Lime and lemon super juices are 1:1 replacements. Some people do make acid adjusted orange or grapefruit super juices that are more sour than normal and so you should use less of them.
Superjuice on the right.
Vinegar leg on the left.
The instant I heard him say superjuice on the right, I went there.
I was going to ask you to do this, but I thought that you were far too busy. I'd really like to see you try other citrus fruits as well.
Very cool!
Limes are a little expensive where I live, this would be great for stretching them out!
Just made an orgeat limeade with super juice from over 3 weeks ago. Tasted pretty good still.
Definitely going to try it. Can I use non-organic citrus for this? Sort of hard to find it.
Seems to work great in drinks. Could you test it in cooking? Like a lemon chiffon cake or lime shrimps? Wonder if the heat will change it.
I’m in the beginning stage of learning how to do this. Watching the peeling of the fruit. Just wondering would apple peeler work
I love my blendtec! The best Amazon day (refurbished) buy
I saw another video on the subject today with four or five people who did a blind taste test and one or two of them also described the drink with the superjuice as tasting sweeter, like Julie did.
Didn't she say the opposite?
I suspect lime juice was often pasteurized before it was bottled, possibly with preservative chemicals, to extend its shelf life. That would certainly change the flavor.
Definitely trying this. Fresh citrus smokes bottled any day of the week in a cocktail, but at a price (and more work!) for each drink. I understand you can do this with other citrus as well (grapefruit, lemon, orange). Are the ratios of peel/citric/malic the same for those? I'm thinking they'll be a little different.
Very cool
To strain, instead of a nut milk bag, get a paint straining Bach form your local hardware store. The same nylon bag, but a fraction of the cost and much more accessible.
So the amount of juice you can get from a two limes of the exact same size can vary quite a bit; Does it matter how much of the fresh juice you add to the mixture after blending, or do you always just use the full yield from whatever citrus you had skinned regardless?
Would this work for lemons?
please tell me the book you are using to make this video! Thank
Does this actually cut waste? What is citric acid made from? Isn't it from the fruit juice as well? And if so, how many limes or lemons does it take to make the amount of citric acid you need?
I would recommend
2 oz gin
.75 Lime
.75 or .5 Simple
a modern Gimlet
I know what you mean on the lime prices. They were .69 and .59 cents per lime and that was on the little limes. I ended up getting a small bag of limes. Those prices were at Walmart in Sioux Falls, SD.
Would enjoy an adult orangecicle ice cream recipe.
Can this be used to make nuoc cham, I wonder.
Glen this IS the reason why im watching your video.they re such educational and fun to watch.thanks.by the way i make the orange ade recipe like 3 times a year and mix it with fizzy water that ive maid by myself.
can you use this in juice?
So, curious why Glen's proportion of malic acid is so high compared to other recipes, which seem to use only 8 grams to 100 grams of peel compared to 30 grams in Glen's recipe. The Educated Barfly and Zach Zoschke both (I think) are using the ratios from Nickle Morris, but they both use 8 grams of malic and 44 or 45 grams of citric acid.
I've been wondering the same thing. Kevin Kos based his recipe on Liquid Intelligence by Dave Armold, which did a 2:1 ratio of citric to malic. The natural ratio of the acids in fruits varies, and some people have been happy with a 100% citric acid super lime juice.
Another benefit of zesting is being better able to control the amount of pip being used.
Also, I'm assuming this calls for unwaxed limes?
Around the campfire 🔥 cocktails with “who” me. Come on summer and or spring.
Btw, cream of tartar is 50% neutralized tartaric acid. I learned that when I was researching homebrewing.
Have you tried doing any old classic soda fountain drinks?
Yes - several. From Coca Cola, Root Beers, etc, etc.
Just curious if you need to procure Organic Lime or is normal Lime would do.
I was wondering if you ever thought of doing a kombucha making video or if you have already please let me know I might have missed it in my search.
I wonder if that TrueLemon/Lime stuff is essentially powdered superjuice?
Really interesting video. So does the super juice work as a substitute in food as well, in situations that you'd be using lime juice?
No reason they wouldn’t
This is really cool. How long will the superjuice keep in the fridge, though?
Ask me in a couple weeks
The Educated Barfly started noticing flavour differences after two weeks in the fridge, with it becoming unpleasant by the end of the month.
I wonder if you can freeze it.
Maybe try to do a superjuice with less pulp.
I did a lime super juice where I went over the peals with a knife.
I prefer the cocktail that was done with the super juice over the one with regular juice.
Side note: The ratio between the peels and the acids was different to the one I did. I use recipe that (Cocktail Time with) Kevin Kos used in his video.
For 100 gr of Peels:
2/3 x 100 gr Citric Acid
1/3 x 100 gr Malic Acid
16.66 x 100 gr Water.
ua-cam.com/video/2RA3AaCO7A8/v-deo.html
Squozen
Squozen
Squozen
Elsa grows up to be a bartender. Let it flow, let it flow…
ua-cam.com/users/GlenAndFriendsCookingsearch?query=squozen
This brought to you by the letter R, the number 8 and the word of the day "squozen".
Wow, Nick & Nora? As in Charles? As in Asta?
I wonder what would happen if you added a small amount of salt or MSG to the super juice.
Curious to know if you've ever used egg whites when making cocktails?
Did you know you can make banana "oleo saccharum" using chopped banana peels and sugar? You should try it and adding it to a banana bread recipe.
I'm wondering how necessary the acid additions are, since the fruit contains naturally occurring acid, and when I watched Greg on "How To Drink" make oleo saccharum, he only used peels and sugar. The acid would seem to taste much too bitter to me.
Oleo Saccharum and Oleo Citrate / super juice are two different yet similar things. Not interchangeable.
- Oleo Saccharum would be used to boost citrus flavour while adding the sweet component (simple syrup) to the cocktail, but you would still add the citrus juice component.
- Oleo Citrate / super juice is used to completely replace the citrus portion of the cocktail, it will also extend the shelf life and stretch the juice of one lime / lemon / orange by 8 times.
The real advantage of the Super Juice, in my opinion, would be consistency. We all know limes can vary wildly in flavor and acidity. But when you formulate a cocktail you want it to taste the same every time you make it. Using plain lime juice the flavor could be radically different from day to day when using freshly-squozen, even if you do it in large batches. The Super Juice doesn't just rely on lime juice, but also lime oil in the outer skin. I'm guessing it would be far more consistent from batch to batch.
I have a question on this one. Pausing at the 9 1/2 min mark. Why are you extracting the oils from the peels? What I mean is, why go through that 5-hour wait step if you're going to include those same peels in the blending? When they're pulverized, won't it have the same effect?
I feel that you are partly correct. In the method from the 1930s we grated the peel, but still waited a while for the acid / sugar to work.
Would it not be simpler to zest the citrus, since you're going to blend it anyway? It would also increase the surface area for the acid to work.
And you'll get less bitterness from the pith--which would be extremely important to me.
No, because when you toss zest into a blender, no blender will be able to blend those tiny particles up the same way a peel would get blended. This was mentioned and discussed many times by Nickel Morris
@@johntravers2321 I'm sorry. I don't mean to be rude, but I think that is a ridiculous statement. To say that a blender, whose primary job is to turn smaller bits into even smaller bits can't blend zest the same way it can blend peel is just silly. That's like saying it can blend a banana, but not a blueberry. It can blend garbanzo beans but not lentils. Think about it and I think you'll see what I mean.
Is the simple syrup recipe 1:1, 2:1…?
I do wonder if the "SuperJuice" is just better for a retail/commercial setting, there is little to no waste from it, your using everything you paid for as well as lasting longer. As you say they are both great drinks but the one with the fresh lime would be more expensive due to the waste and I would go as far to say the time usage too, especially in a busy bar.
It was definitely created to reduce waste in a bar, but why not save some time and money at home, too? :)
Sitting here, watching a men peel limes.
@GlenAndFriendsCooking - I'm wondering if there is any reason why you couldn't use this superjuice in place of normal lime juice in cooking recipes as well. For example, Key Lime Pie, or tarts replacing the normal fresh squozen juice with super juice.
*On a side note, I had the pleasure of accidentaly wandering into Expo (the bar owned by Nickle Morris) while on a road trip through Louisville three weeks ago. So much fun! Great bartenders with expert knowledge of their craft. (Ok, yelp review over :D)
Are the ratios different for lemon or orange?
Answering my own question here... YES. Got the answer from the PDXCW video with Nik that you recommended.
So wait. You did or did not add the juice of the limes to the mixture? I'm not sure I follow.
Is it just the acid and peel oils and water?
Yes, he added the juice too, no use wasting it!
And then what about useing a lemon version of this for limoncello?, or the lime version for limoncello?
The Educated Barfly has a video about super juice, and he mentions that this can be used for any citrus fruit. The citric:malic ratio is based on trying to replicate a lime, so you may have to look up what the ratio of citric:malic is in a lemon or orange if that's what you're going for. You could also just use the lime ratio and end up with orange super juice that is as acidic and punchy as lime juice but tastes like orange. Could be a new ingredient to experiment with.
Does this method work for other fruits that are not citrus fruits?
Banana peels can also be used to make oleosaccharum, so presumably it could work, but you'd of course be getting something that has the acidity of lime juice but the aroma of banana.
Other than that though, even expanding into other citrus fruits is pretty hard, if your goal is to make your superjuice be a perfect substitute for fresh juice. Lemons are the exception, you can follow the same recipe simply substituting the malic acid for an equal quantity of extra citric acid. Oranges though are much less acidic and have a relevant amount of sweetness, so you might need to adjust the recipe to account for that, by adjusting the amount of acids, dilution and sugar, or you could just use this recipe as is and make an acid adjusted orange superjuice. Finally, for the four big cocktail citruses, grapefruit is probably especially complex, because besides lower acidity and higher sweetness like orange, it has bitterness and even umami you probably won't get from the peel, but perhaps taking the pith along might get you tge bitterness, and you could work with MSG to get some pure umami in there.
Possibly. But this method was created to expand and enhance the efficiency of citrus fruit juicing. The usage of citric acids and malic acids are chosen because they naturally occur in citrus fruits. If you used an apple or a strawberry for example, the tartness effect from the added acids would change the flavor of the resulting juice significantly. Is that good or bad? Perhaps it depends on which non-citrus fruits pair well with tart acids.
🤔 I wonder if superjuice would work well in guacamole 🥑. I don’t see why it wouldn’t.
Where can I find the ratios used to make this?
In the description box - same place we put the recipes for all of our videos.
@@GlenAndFriendsCooking I must be losing my mind. I only see links to other peoples videos and the orangeade video.
Not sure why you can't see it? But also like all of our other videos, the recipe is posted on screen at the end of the video: 20:44
Now here's me wondering, theoretically you can up the lime flavour massively with this stuff, but you can also make lime oleosaccharum and put lime flavor into a cocktail that way, so how muvh lime flavour can you really impart into a cocktail like that?
Both methods pull out the flavour of the essential oils, one just adds the acidity and one the sweetness. If you really want to replicate the natural flavour, fruits have both acidity and sweetness. I'd just add some sugar to the super juice or some simple syrup in the cocktail.
Could this be frozen into ice cubes and then thawed out on demand as needed?
Sounds like a thing to try out. It's at the very least a lot less prone to degradation, even at fridge temperatures, giving you probably more like a week than aday at most for fresh juice. Perhaps if not you could separate the fresh juice from the oleo citrate solution, use the fresh juice on the day of making it and freeze the solution for later. Could imagine a bar going that route, using fresh juice for the picky clients and frozen oleo citrate for more accepting clients.
I’ve already done that. Works great. If you have molds that are close to 1oz each it make it super easy to pull some out at a time.
why there was a cut to the bottles when she tasted the one with just the lime juice? I am suspicious that she loved the simple one more :D
Only CA$ 0.75! Wow… last time I saw them for sale at the supermarket they were about NZ$ 50/kg
The little plastic lemon or lime was a pretty…um…distinctive taste. I can see why someone would object to using it in anything that emphasized that flavor.
I would love to know why those glasses are called Nick and Nora.
Named after Nick & Nora Charles from the 1930/40s series of "The Thin Man" detective films. They would be constantly be drinking cocktails from these glasses.