Orange Super Juice: Calculator, Ratios and Recipe
The orange super juice formula: citric and malic acid adjusted so orange reaches cocktail acidity, plus water, with a 100 g example and the step-by-step method.
Plain orange juice is too sweet and too low in acid to balance a cocktail. Orange super juice fixes that: the peels bring the aroma and the acids raise acidity to a level close to lemon — the idea behind acid-adjusted juice.
The result is an orange juice that works in sours, spritzes and gin or vodka drinks without a lemon or lime in sight.
Orange super juice formula
Orange takes citric acid and a smaller share of malic acid. The factors are applied to the peel weight in grams.
| Ingredient | × peel weight | For 100 g of peels |
|---|---|---|
| Citric Acid | × 0.9 | 90.00 g |
| Malic Acid | × 0.11 | 11.00 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
- 90.00 g
- Malic Acid
- 11.00 g
- Water
- 1666 g
In practice: 100 g of orange peel (2 to 3 medium oranges) yields about 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.
Acid-adjusting: why orange needs added acid
Lemons and limes are high in acid and low in sugar; orange is the opposite. To use orange as the citrus in a drink, you add acid until the drink balances the way it would with lemon. The orange super juice formula already includes that adjustment.
Prefer thin-skinned, aromatic oranges and avoid the white pith when peeling.
Yield and shelf life
As with the other fruits, the peel and the acids deliver aroma and acidity that juice alone does not, and the final volume is several times that of squeezed juice.
Keep it refrigerated in a closed bottle and use within 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 90.00 g of citric acid and 11.00 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.
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Frequently asked questions
Is orange super juice sour?
It has cocktail-level acidity, close to lemon — that is the point. For a softer juice, dilute with water or use less acid, knowing the balance in cocktails will change.
Which oranges should I use?
Any orange with an aromatic peel. Navel and Valencia work well; avoid very thick skins, which carry more pith.
Do I need the malic acid?
For the formula’s profile, yes, in a small amount (× 0.11). Without it, use citric only (× 1.01 in total) and accept a slightly flatter flavor.
How much does 100 g of peel yield?
About 1.8 litres, adding 1666 g of water, the acids and the juice of the peeled oranges.
How long does it keep in the fridge?
About one to two weeks in a closed bottle.