Turn One Lemon into Eight: The Citrus Juicing Hack That Saves Time, Money, and is Eco-Friendly!

Efficient, cost-effective citrus juicing can revolutionize how mobile and craft bars operate. Citrus-based cocktails are a staple, but traditional juicing methods often require large amounts of fruit, creating waste and increasing costs. Plus, in a mobile setting, store-bought juice often comes with a high price tag or lacks the vibrant, refreshing taste of fresh-squeezed citrus.

However, with a technique called “Super Juice,” you can maximize your citrus yield, cut down on waste, and reduce costs, all while adding a robust flavor to your drinks that tastes almost identical to fresh-squeezed. This innovation not only promotes sustainability, and drastic cost-cutting, but can also save valuable time during high-volume service.

Super Juice was pioneered by Nickle Morris, the bartender and owner of Expo Cocktail Bar in Louisville, Kentucky. His approach, inspired by Dave Arnold‘s work with acids, allows you to extract more juice from each fruit while using fewer pieces of citrus. Kevin Kos has adapted this method to create cost-efficient recipes, making them ideal for mobile bars and craft bar settings.

Sustainability and Cost-Savings

Super Juice is not only about maximizing juice yield; it’s also a sustainable practice. By using more of the fruit, you significantly reduce waste. This technique allows you to extract up to eight times more juice from each citrus, giving you a longer-lasting, more vibrant citrus flavor without needing to constantly restock. Additionally, it lowers costs by reducing the number of limes, lemons, or oranges you need, which is especially important for mobile bars that may have limited storage space.

Time-Efficiency

Traditional juicing methods can be time-consuming, especially in busy environments. Super Juice streamlines the process, allowing you to prepare large batches in advance and use them throughout the week. This way, you can spend more time creating amazing cocktails and less time squeezing fruit.

Here’s how to make your own Super Juice:

Lime Super Juice

• Organic lime(s)
• Citric Acid: 0.66 times the weight of lime peels
• Malic Acid: 0.33 times the weight of lime peels
• Water: 16.66 times the weight of lime peels

Lemon Super Juice

• Organic lemon(s)
• Citric Acid: Equal to the weight of lemon peels
• Water: 16.66 times the weight of lemon peels

Orange Super Juice

• Organic Orange(s)
• Citric Acid: 0.9 times the weight of orange peels
• Malic Acid: 0.1 times the weight of orange peels
• Water: 16.66 times the weight of orange peels

Tools & Supplies You’ll Need

• Citrus Peeler
• Citrus Juicer
• Blender
• Cheesecloth, Nut Milk Bag, or Coffee Filter
• Citric Acid*
• Malic Acid* (if making Orange or Lime Super Juice)
• Kitchen Scale (ability to measure to .01g is best)
• Jar(s) or Large Pitcher

Super Juice Preparation

Prep Time: 10-minutes
Oleo “Rest” Time: Up to 2-hours
Total Time: Up to 2-hours and 10-minutes

1. Wash & Prepare Citrus: thoroughly rinse the fruit and remove any stickers.
2. Peel Citrus with Peeler: just like a potato or carrot, use your citrus peeler to peel off the zest of the fruit, avoiding as much of the white pith as possible.

   

3. Create Oleo Citrate: weigh the peels with your kitchen scale (remember to zero out the container with the “T” or “Tare” button before adding the peels), and add citric acid (and malic acid for lime and orange) in the recommended proportions listed above. Place the acid and peels in a jar, then shake or stir well and let it sit for up to two hours.

   

4. Juice the Citrus: while the peels and acid(s) are creating an oleo, use your citrus juicer to extract the juice from each fruit and filter out any seeds that may have fallen in.
5. Blend and Add Water: place the oleo citrate and peels into a blender, then add the juice for step 3, and add the corresponding amount of water from the calculations. Rember to add some of the water to the jar to rinse out the extra oleo and add it to the blender. Blend for 30 seconds.

   

6. Strain and Store: Strain the mixture through a cheesecloth to remove pulp and debris. Bottle the Super Juice and refrigerate it. It will last for about two weeks.

   

Implementing this technique not only makes your bar more eco-friendly but also reduces costs and saves you time. Now you can mix fantastic citrus-based cocktails while knowing you’re doing your part for the planet and also your bottom line – without sacrificing flavor. Not to mention, this is much easier than juicing hundreds of lemons or limes for what you’ll get with a fraction. Enjoy creating sustainable and flavorful drinks with Super Juice!