Lime Super Juice: Calculator, Ratios and Recipe
The lime super juice formula: how much citric acid, malic acid and water to use per gram of peel, with a worked 100 g example and the step-by-step method.
Lime is the fruit most bars make super juice from: it is the base of the daiquiri, the margarita, the gimlet and most sours, and it is also the citrus whose price and yield swing the most through the year. That is exactly where the technique pays off.
Super juice uses the peels, food-grade acids and water to multiply the yield of each fruit and keep acidity stable for days. This page has the exact lime formula — the same calculation the Super Juice app does.
Lime super juice formula
Lime combines two acids, citric and malic, at roughly 2 to 1. That blend is what gives lime its green, lingering bite and separates it from lemon, which uses citric acid only.
The factors below are multiplied by the peel weight in grams.
| Ingredient | × peel weight | For 100 g of peels |
|---|---|---|
| Citric Acid | × 0.66666 | 66.67 g |
| Malic Acid | × 0.333 | 33.30 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
- 66.67 g
- Malic Acid
- 33.30 g
- Water
- 1666 g
In practice: 100 g of peels (about 5 to 7 limes, depending on size) become almost 1.8 litres of super juice once you add the water and the juice of the peeled 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 and malic, not citric alone?
Lime juice carries a meaningful share of malic acid, which gives a rounder, longer acidity. If you use citric acid alone for the full weight, the result still works as an acidulant, but it tastes closer to lemon. The 2:1 ratio reproduces the lime profile far better.
Both acids are sold as food-grade powders by homebrew suppliers, baking suppliers and online marketplaces. Check that the label says food grade.
Yield and shelf life
Compared with squeezed juice, lime super juice gives several times more liquid from the same fruit, because the peel and the acids deliver aroma and acidity that juice alone does not. That is why bars use the technique in volume.
Refrigerated in a closed bottle it keeps its flavor and acidity for about one to two weeks — fresh juice starts to oxidize within hours.
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 66.67 g of citric acid and 33.30 g of malic 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.
One-time purchase · no subscription
Frequently asked questions
Can I make lime super juice without malic acid?
Yes. Use citric acid for the full acid weight (factor 1.0 over the peels, as for lemon). The acidity is correct, but the flavor loses part of the lime character and moves toward lemon.
How much does 100 g of lime peel yield?
About 1.8 litres, adding 1666 g of water, the acids and the juice squeezed from the peeled limes (roughly 5 to 7 fruits).
How long does lime super juice last?
Refrigerated in a closed bottle, about one to two weeks with no noticeable loss of acidity. Taste before using and discard if the aroma changes.
Can I use the peel with the white pith?
Avoid it. The pith adds bitterness and contributes no essential oil. Peel thin, green zest only.
Where do I buy citric and malic acid?
Homebrew supply shops, baking supply stores and online marketplaces. Look for food-grade powder.
What is the citric to malic ratio for lime?
In this formula, 0.66666 g of citric acid and 0.333 g of malic acid per gram of peel — about 2:1 — plus 16.66 g of water per gram of peel.