Chefsquire Super Lime Juice
Chefsquire Super Lime Juice is a batchable, acid-adjusted lime juice replacement made from water, lime peel, citric acid, malic acid, sugar, and sea salt. Prepared lime zest meets sugar and salt before acid water enters, giving lime-rind aroma a better capture phase before dilution.
Equipment
- Grated peeler
- Paring knife
- Cutting board
- Mixing bowl
- Scale
- Blender
- Fine strainer
Ingredients
Chefsquire Super Lime Juice
- 81.5 g water
- 5.0 g lime peel / zest
- 3.3 g citric acid
- 1.7 g malic acid
- 8.0 g sugar
- 0.5 g sea salt
Instructions
- Remove lime zest with a grated peeler. For production speed, take peel with some pith attached instead of repeated delicate passes.
- Lay zest strips flat on the cutting board. Hold a paring knife nearly flat and shave away as much white pith as practical.
- Chop or tear zest only enough for even sugar-salt contact.
- Combine zest, sugar, and sea salt.
- Massage or muddle until damp and fragrant.
- Cover and hold 20-30 minutes at cool room temperature. Refrigerate during the hold in a warm kitchen.
- Dissolve citric acid and malic acid in cold water.
- Add acid water to the zest-sugar-salt mixture.
- Blend briefly, cold, and covered, until sugar and acids dissolve and zest disperses.
- Strain for clean juice texture.
- Bottle or bag finished Super Lime Juice and keep cold for service.
Notes
- Use a grated peeler plus a flat paring-knife pith pass for lime zest.
- Start with zest, sugar, and salt before adding acid water.
- Skip microplaning for this workflow; it throws too much oil into the air, tool, and board before sugar-salt contact.
- Blend briefly, cold, and covered.
- Strain for clean juice texture.
- The formula favors consistency and speed over perfect fresh-lime aroma purity.