Lemon Super Juice: Calculator, Ratios and Recipe
The lemon super juice formula: citric acid and water only, with the exact factors over the peel weight, a worked 100 g example and the step-by-step method.
Lemon has the simplest formula of all: its juice is almost entirely citric acid, so lemon super juice takes a single acid and water. It is the best fruit to start with.
With an aromatic peel and plenty of juice, lemon is the base of the whisky sour, the Tom Collins, lemonades and countless kitchen recipes. Super juice keeps that acidity stable for days and multiplies what each fruit yields.
Lemon super juice formula
For lemon, citric acid goes in at the same weight as the peels (factor 1.0) and water at 16.66 times. There is no malic acid.
| Ingredient | × peel weight | For 100 g of peels |
|---|---|---|
| Citric Acid | × 1.0 | 100.00 g |
| Malic Acid | × 0.0 | 0.00 g |
| Water | × 16.66 | 1666 g |
Multiply the peel weight (in grams) by each ingredient’s factor. Acids to two decimals; water in whole grams — exactly as the app displays.
Example: 100 g of peels
- Citric Acid
- 100.00 g
- Malic Acid
- 0.00 g
- Water
- 1666 g
In practice: 100 g of peels is about 3 large lemons and yields close to 1.8 litres of super juice with the water and the juice of the fruit.
These are the same numbers the Super Juice Android app calculates for all 5 fruits, in grams or ounces, with a saved history — 100% offline.
Why citric acid only?
Lemon’s natural acidity is dominated by citric acid. Reproducing the juice means replacing exactly that acid; adding malic would push the flavor toward lime.
Food-grade citric acid is cheap and easy to find: baking suppliers, homebrew shops and online marketplaces.
Beyond the bar
Lemon super juice works in lemonade, sauces, marinades and desserts that call for lemon juice — with the advantage of always being ready in the fridge. For lemonade, dilute to taste and sweeten afterwards.
Refrigerated in a closed bottle it lasts about one to two weeks.
How to make it
- Prepare the peelsWash the fruit well, peel only the colored zest (avoid as much white pith as possible) and weigh just the peels. That weight drives every number.
- Mix in the acidsAdd 100.00 g of citric acid (for 100 g of peels) to the peels. Toss so the acid coats every piece of peel.
- Let it restCover and wait 1 to 2 hours. The acids pull the essential oils out of the peel and form the oleo citrate, the aromatic base of super juice.
- Add the water and the juicePour in 1666 g (1.67 litres) of water and the juice squeezed from the fruit you peeled. Stir (or blend briefly) until everything dissolves.
- Strain and storeStrain out the peels and keep it in the fridge in a closed bottle. Use it in drinks exactly as you would fresh juice.
Let the app do the math
Super Juice calculates acids and water for all 5 fruits in grams or ounces, shows the method with your amounts and keeps a history. 100% offline, no ads.
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Frequently asked questions
Does lemon super juice use malic acid?
No. The formula uses citric acid only (factor 1.0 over the peel weight) and water (× 16.66). Malic acid belongs to fruits that carry it in their juice, such as lime.
How many lemons make 100 g of peel?
Roughly 3 large lemons, depending on size and peel thickness.
Can I use lemon super juice for lemonade?
Yes. It replaces lemon juice; adjust water and sugar to taste.
How long does it keep?
Refrigerated in a closed bottle, about one to two weeks. Fresh squeezed juice degrades within hours.
Can I mix lemon and lime peels?
You can, but the formula changes: weigh each fruit’s peels separately and add up the acids calculated for each. The app does that per fruit.