For future blind taste tests it’d be fun to see you do a triangle test. 3 drinks. 2 are the same, 1 is different. You have to identify the odd man out AND guess which is which. You could make 2 of each drink and have your wife select 3 for you. Much more challenging because you have a 1/6 chance of guessing correctly vs 1/2.
It's not only about being harder to guess, but also the idea is a bit different: if you know the two are different our mind likes to play tricks on us and we'll find differences. In the triangle/ABX there is no preconceived notion where a possible difference would be
@@thargor2k exactly. A tasting with only two samples is also easy to manipulate. Where i live people like one brand of beer and hate the other one, which is a bit bigger, bit more industrial and therefore a little bit more bland and less bitter. People always argue that our beer tastes better because its more bitter. Now in a blind tasting i would always include a beer thats even more bitter than the one from our region and they would consistently go for the most bitter one, not the familiar flavor.
Hey Steve, I saw a video from Darcy at the ArtOfDrink channel a while back and he had mentioned how the wait for the Oleo Citrate is unnecessary. That as long as you have the ingredients in the blender long enough that the blender does all the work of extracting the oils for us. I was convinced when I did it side by side and I highly recommend you try it too. It's saved me so much time and cleanup by just tossing everything into the blender instead of waiting.
I did this, I just blended the peels down quite small but not obliterated. My 2 take aways were that this was a little more bitter than squeezed juice - like if you don't have enough juice in your limes so you stack the peels in the squeezer to get that last few mil and it is clearly mostly peel oil. I also felt that this juice left a film on my tongue - could be tantamount to the same thing. I want to experiment with leaving it mescerate to see if this provides better ballance 🤷♂️
I was one of the folks that got into super juice from Kevin Kos! I liked it, but like you, I always had a desire for something cleaner and rounder. that's when I came across agar agar clarification. I really liked the idea of both of these and after failing to find something that combined these concepts I ended up making my own and it has changed my home cocktail crafting forever! I affectionately call it Super Clear, and I reserve some of the water that would've gone into the super juice and use that to boil with agar agar. then off the heat, stir in the super juice, throw it into the freezer for 1-2 hours, and then cold strain it in the fridge over a day or two. I use pour over coffee carafes with doubled V60 filters. this makes a crystal clear juice that is bright, rounded from the oils and peels, and has a very clean tart flavor. and since agar agar clarification removes almost all the solids it lasts for 2-3 weeks in the fridge before the flavor starts to change. I'm so pumped to see more people playing with Super juice recipes and finding new ways to build upon it!
Wow. This makes me so glad I have a lemon and lime tree in my backyard. My neighbor has an orange tree that’s always loaded. I need to find a grapefruit tree, then I’ll be good for my tiki drinks.
As an Aussie yeah the lime prices and even just availability has been crazy. Woolworths stocks a 100% frozen lime juice in 1/2 ounce cubes which is often much cheaper than limes. I’ve been using it a lot lately and can’t say I’ve noticed any huge taste differences. Has saved my cocktail weekends a few times recently!
Interesting, I'll have to try this! I've been making superjuice at home for a couple years now! ..I'll great for shelf life and not buying/wasting so many lemons and limes! Cheers!
Guys Im bartender 22 years last years Im bar manager in a very busy bar, we have 420 diffrent spirits . I tried kavin recipe It wasnt what I was looking for you can use it on zombie or in something that you want to give some acidity ,but you cant use it on Margarita , daiquiri and more ... I ll try this one if you have some better alternatives for the super juice or something similar I would like to know if you want to share it with me.thank you for you time
I use a tweaked version of this recipe that come out great for my taste preferences. I multiply the peels by 18-20 to get my water, as I have found that to taste more natural and less "candy like." I also cut the sugar to 3.5% and add 0.5% ascorbic acid (as a baker's percentage of the water). When prepping, I add the peels, all dry ingredients, and 10% of the total water to a blender and let sit for 30 min. After that, I add the rest of water, blend, and fine strain with cheesecloth.
I did a side by side taste to pure lime juice and also found this to have a bit of a candy-like taste, and especially in the aftertaste. Curious about your recipe and methodology. When you say you multiply the peels by 18-20 do you mean the weight of the peels? like if you do 30g of peels you do 600ml of water? and rather than let the acids all sit for several hours, you're just putting it all in the blender with some water and letting it sit for 30min? are you blending it in that initial mixture?
@@snodude2001 Yes, I multiply the peels by 18-20 (still experimenting) to come up with my water weight. I then use my water weight to add the other ingredients as a bakers percentage. Let's do an example with 20 to make it easier. Example: 25g of peels, 500g of water, 20g citric acid, 10g malic acid, 2.5g ascorbic acid (skip if you don't have), 17.5g sugar, and 1.25g sea salt. Add all the dry ingredients and 10% of the total water (50g) to the blender cup, swirl it around to soak the peels, and let it sit for 30-60 min without blending. After this, add the remaining water (450g), then blend until peels are pulverized (about 60-90 seconds). Strain the mixture through cheesecloth and that's it. I just taste tested this side-by-side against fresh squeezed lime juice and they tasted nearly identical.
Well I'm going to have to give this a try. I don't usually use vast amounts of juice at home any more, so I had sort of given up on super juice, but now I'm curious. Nice vid
In my experience, the fun thing about superjuice is that you actually use the original juice to make it. Here in Japan I get sudachi, shiquensa, green lemons, tangerines, and other cool citrus fruits--I mix most of them with citric and malic acid to simulate lime juice, but each batch ends up tasting different precisely because the real juice included greatly affects the final flavor. Better than a cordial in my opinion.
I thought you were gonna get it when you said "fakeness"!!! About 7-8 yers ago our lime costs were through the roof in the states. I ran a craft cocktail bar known for its fresh ingredients, so it was a nightmare. - even dropping garnishes. I'll (most likely) never work behind a bar again, but if I were to open a place, I'd so USE this recipe. Thanks Steve
Thanks so much for posting up this video Steve, I actually made the lime version of this a few weeks ago after doing a bit of a superjuice deep dive however I opted to sacrifice the shelf life and added the juice but only because I was doing it with 1 lime as an experiment. The flavours really are close as you say. I'm so glad that there's a video now for the lemon and lime together which I can refer to over and again! I however followed advice about not bothering to let the peels rest as the blender would extract the oils 🤷♂️
I made it by keeping the remaining ingredients, except water, at room temperature for 12 hours. I made people around me taste it, but no one realized that it was fake lemon juice. You are amazing Steve! Thank you so much.
I used the calculator by Very Good Drinks recently and it worked pretty well. I'd like to see it compared to the Tasch recipe. It's inspired by the other recipes and the calculator to plug and play my peel weight to get my sugar, citrate, and water quantities, plus it includes optional measurments for salt and ascorbic acid.
Here’s a calculator for you: stevethebartender.com.au/pseudo-juice-calculator/ I did consider adding ascorbic acid but I think up to 3 weeks is plenty of shelf life for me.
Steve, love your channel.I have watched you for years and will continue to do so. I have made the super juice since it came out. One note, I learned from Kevin Kos channel. If you don't have time to wait 6 hours, you can combine ingredients and blend straight away. I can't tell the difference. Pseudo Juice is definitely a major improvement. I have adjusted to make Grapefruit version, so good. How about covering the rest of the citrus family? Keep up the excellent work, cheers🍸🥃
I wasn't convinced by the Super Juice, but now you've got my attention. I'm looking forward to trying the Pseudo Citrus, and I think it will make its way to the bar I manage so we can stop buying tons of juices. Now I know what I am doing next week.
Nice to know. I implemented super juice in my bar about a year ago. This is very similar to the recipe I use. I wasn’t aware this wasn’t the same as super juice. The specs are almost identical. I found this on a Reddit post that was three or four years old. OP allegedly tried many recipes and came up with this on their own. I’m sure Kevin Costner found this out on their own, but if not, hopefully they gave credit to whoever they found this out from.
Nickle Morris was the creator of super juice and Kevin Kos did credit him… Yeah I think I saw that same post on Reddit. The recipe was identical to Brian Tash’s Pseudo Citrus but Brian’s blog post predated the Reddit post.
If you use the Spinzall starter kit on super juice you can clarify it extending the shelf life even further. You can even make clarified cordials that last a very long time
Hey Steve, I use this method but I add the Lime/Lemon Juice into the Psuedo Juice and add 0.2g/litre of Sodium Metabisulphite to the final volume so if I wind up with 600ml after adding in the juice from the limes/lemons I would add 0.12g of Sodium Metabisulphite. My juice has lasted more than a month in the fridge with no discernible difference.
Curious about fridge life too - theoretically should be longer than the ~1 week of super juice at least since it doesn't have the juice in there to oxidize, but on the other hand could be more prone to mold since you're putting a bit of sugar in, especially the case if you didn't carefully wash the fruit first. For freezing it seems like the best approach would be to get some 1/2oz / 15ml ice cube trays and freeze it that way, then you can just pull out what you need and thaw it. It's mainly water so it should freeze pretty well, probably want to freeze and then transfer to a ziploc or something (or cube trays with lids) to keep any off flavors from the freezer getting into the cubes.
@@3kertel it can last up to 3 weeks. I haven’t frozen it as I just do smaller batches as required but I’ve heard plenty of other people have frozen theirs (and are happy with the results).
This is really interesting. I often keep a bottle of Kevin Kos spec lime super juice on hand just for the convenience of it. I can tell you it lasts longer than a week, but I have had batches that I felt came out more bright, punchy and acidic than I would have preferred. When this happens, I’ve “solved” it by just adding additional water. In tiki it doesn’t make a noticeable difference, but in more delicate cocktails it can sometimes require adjusting ratios to compensate for it. I’m excited to give this method a try and see how it compares.
Love this , we usually buy cases of limes for when we do the big events, sometimes i have quite a few limes left and a lot of them go to waste . This could be a game changer as we obviously use a lot of lime juice as well in our summer cocktails. 100% will be trying this and i will probably film the results too!
I did not know this was a thing, but I always used Sugar in my Super Juice before anyways, though for limes I only use like 15 grams, since they are less sweet. One Pro Tipip I have is using Amalfi Lemons, their peel is really aromatic and for 30 grams of Peel, one lemon is usually enough. For Lime Juice I add ~5 grams of Kaffir Lime Leafs, because Lime Peel contains less essential Oil than Lemon Peel.
Yes, Kaffir Lime Leaves have a more intense lime aroma than lime peel, I always have a plant of them anyways for Thai cuisine and as a natural air freshener
Thanks Steve. Will have to try this. Yes the prices of limes is a killer at the moment so have been having lots of cocktails with Lemon. As they say if you have to buy Lemons you don't have any friends 😃
Thankfully we can usually get limes for $.25 to $.50 a piece...and lemons for around $.66...but will definitely give this a try anyway. Always looking for extended shelf life.
This is interesting! I've avoided super juice because I just don't go through enough juice at home before the it would oxidize. Is there an estimate given for the shelf life of this? I was surprised that the addition of sugar doesn't require rebalancing simple syrup ratios, but with a little search around I found there are some natural sugars in lemons/limes, at about these same volume.
I make so few cocktails now (Scotch neat!!) and I just order to squeeze limes right before the cocktail is made but this is interesting! Cheers Steve!!
The crazy thing about this is that most limes sold in Australia are produced domestically - Queensland has a great climate for growing limes. Whereas the overwhelming majority of limes sold in the US are grown in Mexico. So the high price of limes in Australia isn't because of importation costs or anything.
@@NegativeZero56 The lime season is over in the Southern Hemisphere. So, over the summer, at least here in New Zealand, all limes are imported, usually from the US, because Mexican lime producers can't meet the biosecurity standards we set. You get limes from Vanuatu near the start of the year before domestic production takes over in around March. It makes having mojitos or daiquiris in the summer sun a luxury without tricks like super juice.
Educated Barfly did a blind taste test between the original Super Juice, Kevin's, and Brian's. I made the Lime Support to add to a batched Mojito. It's fantastic!
Haven't found any acceptable super juice recipe yet. They all taste watery, this one doesn't seem to change very much in that regard, but I'll try it. I'm gathering the ingredients for Art of Drink version, still hopeful.
Great video! You may have mentioned this as you did mention that by adding the Juice from the Citrus, the shelf like is about 1 week. Without it, what is the shelf life of this Pseudo Juice? I assume you still refrigerate.
If it's anything like super juice, you can go several weeks before it starts to go off. Or at least I do. This is why I don't add the fresh juice to my batches since I'm just a home gamer and will never use all that juice in a week unless I'm having a party.
Buy limes when they are cheap. Juice them and freeze the juice in ice cube trays. Keep the cubes in a plastic container in the freezer. Each cube is about 20mL of limey goodness.
Have you done any experiments with doing recipes like this without the resting time? I frequently make Jeffrey Morgenthaler's lime cordial, which blends peel, sugar, and acid with water immediately and comes out plenty lime-forward. I'd be interested to know if there's an appreciable difference, since I presume that the blending process should extract a good amount of the oils from the peel just on its own.
Hey Steve, thanks to you for getting me in to home cocktail making over a year ago! I'm going to try these recipes. How long do they last in the fridge?
Have been using Kevins super juice since he dropped that video. I will try this to compare as I'm always looking to improve my home cocktails. Much thanks 🍻
Thanks so much, Steve. I've been making Superjuice for a couple years now, and can't wait to give this a try. I may even do a side-by-side with Superjuice to see if I can taste the difference. I was wondering how the shelf life on this compares to the three weeks claimed by Superjuice?
You don't get limes over the summer period. I was just gifted a bunch from my friend's trees, but that will be the last of them until at least March or April.
The quality of the limes in GA has been bad the last month or two and the price at Publix is now $0.75 per lime. Cheap by Australian standards apparently, but enough for me to give this recipe a try. Slightly less fullness in a daiquiri but I highly doubt I'll detect any change in a more complex cocktail. Nice work Steve.
Both Citric and Malic acids are powerful antioxidants, so they really should keep the actual juices from going bad, if you decide to add those into the mix. But what would happen if you grate the zest instead of slicing the peels off? And what if you add more zest/peel to the mix? Surely that would make for a better result?
@@StevetheBartender_ That makes sense. It's just hard for me to fathom that such a small amount of actual lemon will make half a liter of something virtually indistinguishable from the real thing. But I guess there's only one way to know for sure ...
Great! I was also skeptical about the fresh juice being added because of the shorter shelf life. How long do you think Pseudo Citrus' is without adding them? Also I'd be really interested in knowing what you think the sugar/malic/citric acid should be for an orance pseudo citrus please
Let's see if I can find the malic acid around my place and I will be doing this. Even if limes are really not that expensive around Brazil... the 'sicilian lemon' otherwise, yep, it's kind of expensive.
I try to stock up on limes during on season when there's lime trays for sale at greengrocers and freeze super juice for off season. I never seem to freeze enough. The $2-$3AUD per lime price is insane
Is this a direct replacement for fresh juice in recipes? I noticed the inclusion of sugar in the pseudo juice specs which super juice doesn’t have. Does the pseudo juice add any noticeable extra sweetness to drinks? Thanks!
I made Lemon Aide and I'm a convert for sure. But a follow-up question: now that it's been a few weeks since posting (and presumably a week or so since you shot the video and made the juice), have you performed any additional taste tests against fresh juice to see how they hold up? You, Leandro and Brian's blog all say a refrigerated shelf-life of a week to a few weeks so I was curious if there was any qualitative testing to substantiate that. Thanks and cheers!
I kinda don't like the idea of making fake juice much but since I only have access to sweet lemons here in Peru I will try it. here in Peru limes cost around 2 AUD the kg
Great video @Stevethebartender_ ! Thanks for sharing ! Will def be giving this a try. In South Africa we are now paying around 11.86 AUD for a kilo of limes, its ridiculous how expensive they have become. Just a thought here, one of they key aspects for the superjuice market is that it is a more sustainable apporach to to making lime juice. Not to play devils advocate here, but just curious on the fresh juice that is left in the lime? would this not be considered a bit more wasteful? I understand your getting a larger yield and longer shelf life, but it would just feel like a bit of a waste to throw the unjuiced lime away. I guess im kinda answering my own question here as you do use less limes... but it still feels like a bit of a waste though especially if your making it on a large scale. what are your thoughts on this. Thanks again for the awesome video and for sharing!
Definitely don’t throw away the juice. Still use it. How you use it depends whether it’s for home or bar use. And if it’s for a bar, what the menu is. Home use - make pseudo juice to keep in the fridge for weeks to come. Juice the left over limes and use it first. Bar use - most bars probably don’t want to serve two different kinds of juice for the same cocktails as it would potentially be inconsistent (although I do think most people wouldn’t notice). Option A) still had the juice into pseudo juice but it shortens the shelf life and means the juice will change in taste because of the oxidising juice. Option B) use fresh juice in cocktails and pseudo juice in batches drinks (if your bar makes bathed drinks.
What's the shelf life for this? I know you mentioned that the fresh fruit juice is what oxidizes, so without the juice does this last for weeks? Months?
Nup, this has 6g of sugar per 100ml so only 1.35g of sugar per 3/4 oz measure. Lemons and limes do have a little bit of sugar (but only 1/4 of this recipe).. it does help round the juice out though. I recommend trying it.
I have been using this recipe, but for lemon the recipe I found was using 15g of sugar instead of 30g. It seems indistinguishable from fresh lemon juice. I haven't made it with 30g of sugar to compare, but maybe that will make the lemon as close as the lime is?
Why on earth limes are so expensive in australia? The climate there is definately appropriate for growing it. Maybe it's a seasonal thing? Luckily in my country we pay around 1 dollar per kilo year round, sometimes even less if you're buying at a farmer's market, sometimes more if you're at a fancy market, but I've never seen it go beyond the usd 2.00 / kg mark. Cant wait to try your method, thanks!
Very professional shout out to Kevin Kos, the chemical scientist of the bartending community - he has beakers and stuff in his studio bar! Additionally, he has a patented smile as well. Nonetheless, we love our Steve because he is brave enough to live in the land of AUD29.95/kilo limes! Which is equivalent to, as Americans do math: subtract 32 then divide by - no, wait...that temperatures. You divide by 102 and add 4 to get the equivalent price of: it's time to move to America, mate! Thanks for all that you do, with such style and flair, for the community. And for including the whole family in the production - brings a wholesome vibe to the video, which is a most welcome aspect to TH-cam videos these days. Cheers! Oh, and mind the Fiat-sized spiders as you go - I know I've seen a documentary when spiders are eating kangaroos. However, the Cane Toads were eating the spiders, so all works out in the end...
Would love to see a video on orange pseudojuice! Edit: Also interesting you couldn't taste the difference in the cocktails. Did you add the same amount of sugar or did you use less for the pseudojuice?
I could taste a very subtle difference. I said that multiple times in the video. The pseudo lime recipe has 6g of sugar per 100ml which is 4.3g per 100ml more sugar when compared to fresh juice. But the (lime) recipe also has 20% more acid which balances it out.
Any opinion on using a microplane to zest the citrus? Doing it that way I can get practically zero pith, but I wonder if I’m leaving too much behind when I do that.
@@StevetheBartender_ That doesn’t stop you from blending the pith in though, which is going to tend to make it bitter-or am I misunderstanding something?
Hey Steve! Love your channel. Just wanted to ask, I’m in Aus (NSW) and wondering how and where you get some of your alcohols, bitters etc!?! I watch all of your videos and always look up some of the alcohols or bitters (eg. Ms betters bitters foamer in this case) and always struggle to get it in aus like from Dan Murphy’s or something. I’ve wanted to try the Rittenhouse Rye for so long after watching some of your whiskey videos and Dan Murphy’s never seem to have stock. Any places you recommend to order alcohols and stuff like that from?? Thanks so much mate, good to see you healthy and always happy! Keep it up ! 😊
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For future blind taste tests it’d be fun to see you do a triangle test. 3 drinks. 2 are the same, 1 is different. You have to identify the odd man out AND guess which is which.
You could make 2 of each drink and have your wife select 3 for you.
Much more challenging because you have a 1/6 chance of guessing correctly vs 1/2.
Great idea.. will do this in future 👍🙏
made this comment then immediately deleted it.
Yes! This is the correct way to test stuff like this! Thank you! Still a good comparison though.
It's not only about being harder to guess, but also the idea is a bit different: if you know the two are different our mind likes to play tricks on us and we'll find differences. In the triangle/ABX there is no preconceived notion where a possible difference would be
@@thargor2k exactly. A tasting with only two samples is also easy to manipulate. Where i live people like one brand of beer and hate the other one, which is a bit bigger, bit more industrial and therefore a little bit more bland and less bitter. People always argue that our beer tastes better because its more bitter. Now in a blind tasting i would always include a beer thats even more bitter than the one from our region and they would consistently go for the most bitter one, not the familiar flavor.
Hey Steve, I saw a video from Darcy at the ArtOfDrink channel a while back and he had mentioned how the wait for the Oleo Citrate is unnecessary. That as long as you have the ingredients in the blender long enough that the blender does all the work of extracting the oils for us. I was convinced when I did it side by side and I highly recommend you try it too. It's saved me so much time and cleanup by just tossing everything into the blender instead of waiting.
I second this!
so no need to wait at all? or more like 30mins instead of couple of hours?
Ok, but how long in the blender is "long enough"?
I did this, I just blended the peels down quite small but not obliterated. My 2 take aways were that this was a little more bitter than squeezed juice - like if you don't have enough juice in your limes so you stack the peels in the squeezer to get that last few mil and it is clearly mostly peel oil. I also felt that this juice left a film on my tongue - could be tantamount to the same thing. I want to experiment with leaving it mescerate to see if this provides better ballance 🤷♂️
@@Patronux long enough to blend
I was one of the folks that got into super juice from Kevin Kos! I liked it, but like you, I always had a desire for something cleaner and rounder. that's when I came across agar agar clarification. I really liked the idea of both of these and after failing to find something that combined these concepts I ended up making my own and it has changed my home cocktail crafting forever!
I affectionately call it Super Clear, and I reserve some of the water that would've gone into the super juice and use that to boil with agar agar. then off the heat, stir in the super juice, throw it into the freezer for 1-2 hours, and then cold strain it in the fridge over a day or two. I use pour over coffee carafes with doubled V60 filters. this makes a crystal clear juice that is bright, rounded from the oils and peels, and has a very clean tart flavor. and since agar agar clarification removes almost all the solids it lasts for 2-3 weeks in the fridge before the flavor starts to change.
I'm so pumped to see more people playing with Super juice recipes and finding new ways to build upon it!
Wow. This makes me so glad I have a lemon and lime tree in my backyard. My neighbor has an orange tree that’s always loaded. I need to find a grapefruit tree, then I’ll be good for my tiki drinks.
Lucky the enviroment you live in allows that 🤔
@@mikesweeney1827 You can even grow Lemons and Kumquats here in Germany. Limes, Oranges and Grapefruit are a different story
@@Varraz Do you live in the south?
The best time to plant a tree is 20 years ago, the second best time is now!
@@Varrazwiz a wintergarten yu kän indeed gro ze Zitrone and se traubenfrucht!
I have a deep scar on my left index finger that I wouldn't have if someone had given me Steve's peeler advice 4 years ago.
Yikes! I have seen a couple people slice their finger tips in the process.
Me too!
As an Aussie yeah the lime prices and even just availability has been crazy. Woolworths stocks a 100% frozen lime juice in 1/2 ounce cubes which is often much cheaper than limes. I’ve been using it a lot lately and can’t say I’ve noticed any huge taste differences. Has saved my cocktail weekends a few times recently!
Wow this is incredible! Will definitely need to give this a shot Steve. Excellent work my friend !
@@Lui_Fern keen to hear your thoughts Lui!
Interesting, I'll have to try this! I've been making superjuice at home for a couple years now! ..I'll great for shelf life and not buying/wasting so many lemons and limes! Cheers!
Keen to hear your thoughts Rob!
Guys Im bartender 22 years last years Im bar manager in a very busy bar, we have 420 diffrent spirits .
I tried kavin recipe It wasnt what I was looking for
you can use it on zombie or in something that you want to give some acidity ,but you cant use it on Margarita , daiquiri and more ...
I ll try this one if you have some better alternatives for the super juice or something similar I would like to know if you want to share it with me.thank you for you time
@@georgesaraskeris3447 Just curious, how'd it go?
@@cellsheet Seems like something went wrong...
I use a tweaked version of this recipe that come out great for my taste preferences.
I multiply the peels by 18-20 to get my water, as I have found that to taste more natural and less "candy like." I also cut the sugar to 3.5% and add 0.5% ascorbic acid (as a baker's percentage of the water). When prepping, I add the peels, all dry ingredients, and 10% of the total water to a blender and let sit for 30 min. After that, I add the rest of water, blend, and fine strain with cheesecloth.
I did a side by side taste to pure lime juice and also found this to have a bit of a candy-like taste, and especially in the aftertaste. Curious about your recipe and methodology. When you say you multiply the peels by 18-20 do you mean the weight of the peels? like if you do 30g of peels you do 600ml of water? and rather than let the acids all sit for several hours, you're just putting it all in the blender with some water and letting it sit for 30min? are you blending it in that initial mixture?
@@snodude2001 Yes, I multiply the peels by 18-20 (still experimenting) to come up with my water weight. I then use my water weight to add the other ingredients as a bakers percentage. Let's do an example with 20 to make it easier.
Example: 25g of peels, 500g of water, 20g citric acid, 10g malic acid, 2.5g ascorbic acid (skip if you don't have), 17.5g sugar, and 1.25g sea salt.
Add all the dry ingredients and 10% of the total water (50g) to the blender cup, swirl it around to soak the peels, and let it sit for 30-60 min without blending. After this, add the remaining water (450g), then blend until peels are pulverized (about 60-90 seconds). Strain the mixture through cheesecloth and that's it.
I just taste tested this side-by-side against fresh squeezed lime juice and they tasted nearly identical.
Well I'm going to have to give this a try. I don't usually use vast amounts of juice at home any more, so I had sort of given up on super juice, but now I'm curious. Nice vid
It also freezes perfectly so I just batch it and then I don't have to go through the process for weeks to months.
Thanks Pete! It’s worth trying 👍
In my experience, the fun thing about superjuice is that you actually use the original juice to make it. Here in Japan I get sudachi, shiquensa, green lemons, tangerines, and other cool citrus fruits--I mix most of them with citric and malic acid to simulate lime juice, but each batch ends up tasting different precisely because the real juice included greatly affects the final flavor. Better than a cordial in my opinion.
I thought you were gonna get it when you said "fakeness"!!! About 7-8 yers ago our lime costs were through the roof in the states. I ran a craft cocktail bar known for its fresh ingredients, so it was a nightmare. - even dropping garnishes. I'll (most likely) never work behind a bar again, but if I were to open a place, I'd so USE this recipe. Thanks Steve
Haha I know right… how did I still manage to get it wrong! 😑
Thanks so much for posting up this video Steve, I actually made the lime version of this a few weeks ago after doing a bit of a superjuice deep dive however I opted to sacrifice the shelf life and added the juice but only because I was doing it with 1 lime as an experiment. The flavours really are close as you say. I'm so glad that there's a video now for the lemon and lime together which I can refer to over and again! I however followed advice about not bothering to let the peels rest as the blender would extract the oils 🤷♂️
Nice variant. But to be clear - this is super juice plus sugar and salt, and Kevin Kos often adds salt anyway!
Correct.. it’s superjuice.. but with salt… plus sugar… but no juice… and different ratios 😂
We need a grapefruit version and an orange version!!!
I’ve made super juice a bunch of times. When I run out of the batch I have now, I’ll try this. Thanks for sharing the recipe and calculator!
I made it by keeping the remaining ingredients, except water, at room temperature for 12 hours. I made people around me taste it, but no one realized that it was fake lemon juice. You are amazing Steve! Thank you so much.
Don’t thank me, I was just sharing the recipe from Brian Tasch :)
Dear lord im glad im in the US for this, a single lime is like 0.30 cents, a lemon is like 0.38 cents
yea thats insane to hear
Yep, we may live in a horrible Orwellian dystopia, but at least our citrus is cheap!
Thank god for California
They’re getting pricey in Florida- .75 a lime 😢
It’s almost as though you’re in a completely opposite fruit season to Australia…
I used the calculator by Very Good Drinks recently and it worked pretty well. I'd like to see it compared to the Tasch recipe. It's inspired by the other recipes and the calculator to plug and play my peel weight to get my sugar, citrate, and water quantities, plus it includes optional measurments for salt and ascorbic acid.
Here’s a calculator for you: stevethebartender.com.au/pseudo-juice-calculator/
I did consider adding ascorbic acid but I think up to 3 weeks is plenty of shelf life for me.
Steve, love your channel.I have watched you for years and will continue to do so. I have made the super juice since it came out. One note, I learned from Kevin Kos channel. If you don't have time to wait 6 hours, you can combine ingredients and blend straight away. I can't tell the difference. Pseudo Juice is definitely a major improvement. I have adjusted to make Grapefruit version, so good. How about covering the rest of the citrus family? Keep up the excellent work, cheers🍸🥃
@@JohnOtt-ShopWurkz there have been a few requests for other citrus… 😅
I wasn't convinced by the Super Juice, but now you've got my attention. I'm looking forward to trying the Pseudo Citrus, and I think it will make its way to the bar I manage so we can stop buying tons of juices. Now I know what I am doing next week.
Please report back and let me know what you think… 👍
Nice to know. I implemented super juice in my bar about a year ago. This is very similar to the recipe I use. I wasn’t aware this wasn’t the same as super juice. The specs are almost identical. I found this on a Reddit post that was three or four years old. OP allegedly tried many recipes and came up with this on their own.
I’m sure Kevin Costner found this out on their own, but if not, hopefully they gave credit to whoever they found this out from.
Nickle Morris was the creator of super juice and Kevin Kos did credit him…
Yeah I think I saw that same post on Reddit. The recipe was identical to Brian Tash’s Pseudo Citrus but Brian’s blog post predated the Reddit post.
@@StevetheBartender_ ah thanks for clearing that up. Appreciate it.
They’re 24p each in the UK! Very interesting video, thanks for uploading.
If you use the Spinzall starter kit on super juice you can clarify it extending the shelf life even further. You can even make clarified cordials that last a very long time
Only $2,000 AUD + shipping 😬
@ next time you are in NYC stock up on modernist pantry stuff
Very excited for this!
It’s a game changer!!
I liked the buzzer sound!
Thanks! Can't wait to try it. I didn't mind superjuice, but my wife really didn't like it. Will slip these in and see if they work for her (and me).
Hey Steve, I use this method but I add the Lime/Lemon Juice into the Psuedo Juice and add 0.2g/litre of Sodium Metabisulphite to the final volume so if I wind up with 600ml after adding in the juice from the limes/lemons I would add 0.12g of Sodium Metabisulphite. My juice has lasted more than a month in the fridge with no discernible difference.
How long do you expect this to keep in fridge?
Can it be frozen to extend life or does the impact the flavor a lot?
Freezes great, I usually do a big batch and use it over the course of months.
Curious about fridge life too - theoretically should be longer than the ~1 week of super juice at least since it doesn't have the juice in there to oxidize, but on the other hand could be more prone to mold since you're putting a bit of sugar in, especially the case if you didn't carefully wash the fruit first.
For freezing it seems like the best approach would be to get some 1/2oz / 15ml ice cube trays and freeze it that way, then you can just pull out what you need and thaw it. It's mainly water so it should freeze pretty well, probably want to freeze and then transfer to a ziploc or something (or cube trays with lids) to keep any off flavors from the freezer getting into the cubes.
I guess you could try a sweetener instead of sugar@@NegativeZero56
@@3kertel it can last up to 3 weeks. I haven’t frozen it as I just do smaller batches as required but I’ve heard plenty of other people have frozen theirs (and are happy with the results).
@@NegativeZero56 up to 3 weeks. Sugar is a natural preservative so it helps prevent mold.
Thanks Steve! You just saved me some cash 😊
Thanks so much for your support!!
What about pseudo grapefruit?
It's such a great and versatile ingredient often forgotten.
I love uisng grapefruit juice in my cocktails.
This is really interesting. I often keep a bottle of Kevin Kos spec lime super juice on hand just for the convenience of it. I can tell you it lasts longer than a week, but I have had batches that I felt came out more bright, punchy and acidic than I would have preferred. When this happens, I’ve “solved” it by just adding additional water. In tiki it doesn’t make a noticeable difference, but in more delicate cocktails it can sometimes require adjusting ratios to compensate for it.
I’m excited to give this method a try and see how it compares.
That’s the issue of adding fresh juice - it can be inconsistent. I’d love to hear your thoughts if you compare.
Love this , we usually buy cases of limes for when we do the big events, sometimes i have quite a few limes left and a lot of them go to waste . This could be a game changer as we obviously use a lot of lime juice as well in our summer cocktails. 100% will be trying this and i will probably film the results too!
This is so fitting for what you do. You’ll save plenty of cash and waste 👍
@@StevetheBartender_ yup looking forward to trying this out.
I did not know this was a thing, but I always used Sugar in my Super Juice before anyways, though for limes I only use like 15 grams, since they are less sweet.
One Pro Tipip I have is using Amalfi Lemons, their peel is really aromatic and for 30 grams of Peel, one lemon is usually enough.
For Lime Juice I add ~5 grams of Kaffir Lime Leafs, because Lime Peel contains less essential Oil than Lemon Peel.
Wait you use the leaves? That's interesting!
Yes, Kaffir Lime Leaves have a more intense lime aroma than lime peel, I always have a plant of them anyways for Thai cuisine and as a natural air freshener
Thanks Steve. Will have to try this. Yes the prices of limes is a killer at the moment so have been having lots of cocktails with Lemon. As they say if you have to buy Lemons you don't have any friends 😃
Thankfully we can usually get limes for $.25 to $.50 a piece...and lemons for around $.66...but will definitely give this a try anyway. Always looking for extended shelf life.
I might try this I usually use lemon and lime juice that is in a bottle at Coles
Please don’t tell me you use those green and yellow bottles!?!?
This is interesting! I've avoided super juice because I just don't go through enough juice at home before the it would oxidize. Is there an estimate given for the shelf life of this? I was surprised that the addition of sugar doesn't require rebalancing simple syrup ratios, but with a little search around I found there are some natural sugars in lemons/limes, at about these same volume.
I’d say up to 3 weeks in the fridge 👍 the sugar per 100ml is relatively low..
I make so few cocktails now (Scotch neat!!) and I just order to squeeze limes right before the cocktail is made but this is interesting! Cheers Steve!!
Just had a look here in the USA 9/16. Limes approx $8.13AUD/kg. Lemons $6.13AUD/kg.
The crazy thing about this is that most limes sold in Australia are produced domestically - Queensland has a great climate for growing limes. Whereas the overwhelming majority of limes sold in the US are grown in Mexico. So the high price of limes in Australia isn't because of importation costs or anything.
@@NegativeZero56 The lime season is over in the Southern Hemisphere. So, over the summer, at least here in New Zealand, all limes are imported, usually from the US, because Mexican lime producers can't meet the biosecurity standards we set. You get limes from Vanuatu near the start of the year before domestic production takes over in around March. It makes having mojitos or daiquiris in the summer sun a luxury without tricks like super juice.
it wasn't mentioned, but there is an appearance difference, the pseudo is slightly cloudier, and slightly more yellow.
Educated Barfly did a blind taste test between the original Super Juice, Kevin's, and Brian's. I made the Lime Support to add to a batched Mojito. It's fantastic!
And nice to see the version Steve just made was the winner.
It was Leandro’s video that inspired me to make this one :-)
I’ve been using Super Juice for a few years now to make cocktails faster at parties. I’ll give this a try next time.
Haven't found any acceptable super juice recipe yet. They all taste watery, this one doesn't seem to change very much in that regard, but I'll try it. I'm gathering the ingredients for Art of Drink version, still hopeful.
Maybe try a little gum arabic?
@@tularjaggs334 how did it go?
Great video! You may have mentioned this as you did mention that by adding the Juice from the Citrus, the shelf like is about 1 week. Without it, what is the shelf life of this Pseudo Juice? I assume you still refrigerate.
If it's anything like super juice, you can go several weeks before it starts to go off. Or at least I do. This is why I don't add the fresh juice to my batches since I'm just a home gamer and will never use all that juice in a week unless I'm having a party.
Still refrigerate and you can get up to 3 weeks from it.
I tried lemon and it was fantastic and now i wanna do grapefruit. Steve, can you recommend how much acid to use?
Buy limes when they are cheap.
Juice them and freeze the juice in ice cube trays.
Keep the cubes in a plastic container in the freezer.
Each cube is about 20mL of limey goodness.
never cheap in europe
Have you done any experiments with doing recipes like this without the resting time? I frequently make Jeffrey Morgenthaler's lime cordial, which blends peel, sugar, and acid with water immediately and comes out plenty lime-forward. I'd be interested to know if there's an appreciable difference, since I presume that the blending process should extract a good amount of the oils from the peel just on its own.
Hey Steve, thanks to you for getting me in to home cocktail making over a year ago! I'm going to try these recipes. How long do they last in the fridge?
Most welcome Neil! Up to 3 weeks.
Even after 4 years of constant inflation, a bag of limes is still only a couple dollars in the midwest US.
Have been using Kevins super juice since he dropped that video. I will try this to compare as I'm always looking to improve my home cocktails. Much thanks 🍻
I'd love to hear your thoughts if you try them side by side.
Thanks so much, Steve. I've been making Superjuice for a couple years now, and can't wait to give this a try. I may even do a side-by-side with Superjuice to see if I can taste the difference. I was wondering how the shelf life on this compares to the three weeks claimed by Superjuice?
Brian claims that 3 weeks with no noticeable change in flavour. I’ve had mine for two so far.
At those prices for citrus, you might want to get a few trees for your garden.
You don't get limes over the summer period. I was just gifted a bunch from my friend's trees, but that will be the last of them until at least March or April.
[Laughing in Norwegian]
The quality of the limes in GA has been bad the last month or two and the price at Publix is now $0.75 per lime. Cheap by Australian standards apparently, but enough for me to give this recipe a try. Slightly less fullness in a daiquiri but I highly doubt I'll detect any change in a more complex cocktail. Nice work Steve.
I will be trying this for sure 👍
If you don't blend the fresh juice into the mix, how long would the mix last on the refrigerator? A week? Month? Thanks!
I think a week with juice and up to 3 weeks without.
Can you do a comparison with this version of lemon and lime juice compared with fresh and bottled at the supermarket
Both Citric and Malic acids are powerful antioxidants, so they really should keep the actual juices from going bad, if you decide to add those into the mix.
But what would happen if you grate the zest instead of slicing the peels off? And what if you add more zest/peel to the mix? Surely that would make for a better result?
Grating the zest makes it more challenging to strain… adding more zest will extract more essential oils perhaps making it too potent? 🤷♂️
@@StevetheBartender_ That makes sense. It's just hard for me to fathom that such a small amount of actual lemon will make half a liter of something virtually indistinguishable from the real thing. But I guess there's only one way to know for sure ...
@@albuerum it’s worth trying! 👍
Your awesome. Thanks so much for sharing you knowledge. Much appreciated.
Most welcome! Credit goes to Brian Tasch for creating it 👍
Great! I was also skeptical about the fresh juice being added because of the shorter shelf life. How long do you think Pseudo Citrus' is without adding them?
Also I'd be really interested in knowing what you think the sugar/malic/citric acid should be for an orance pseudo citrus please
Shelf life is up to 4 weeks for pseudo and up to 2 weeks for super juice.
@@StevetheBartender_ Thanks! That's a lot. If you ever try/come up with some pseudo orange juice ratios I'd love to know 🫶
We see that violet on the shelf Steve. Works much better than a decades old mystery-bottle of parfait d'amour no?
How long will the pseudocitrus last if you don’t add the juice back in?
Up to 3 weeks in the fridge.
Let's see if I can find the malic acid around my place and I will be doing this. Even if limes are really not that expensive around Brazil... the 'sicilian lemon' otherwise, yep, it's kind of expensive.
Do you have a local brew shop? They would sell malic acid. Or a wine supplies store.
Great content! Thank you for sharing Steve! The only issue is the name of the video. I was prepared to be protective at first😅😂
Haha, I love Kevin Kos… no shots fired. It grabbed your attention tho 😅
Perhaps adding some ascorbic acid (vitamin C) as an antioxidant would improve how well the final product keeps?
Yes, most likely… but up to 3 weeks is plenty! Just make small batches.
I wonder if you can make it without any fresh citrus at all, making an essence with high proof (>70% ABV) liquor and essential oil.
Perhaps... but then it becomes less accessible.
Nice TY. Home bar and I use bottle juice b/c of prices too. (Canada). This I make today.
Nice one mate!
Do you think this could be frozen into cubes for longer storage and ease of use? Or would that impact the taste in some way?
I’m sure you could freeze it. It might affect the taste. Just make smaller batches and you shouldn’t have the need.
I try to stock up on limes during on season when there's lime trays for sale at greengrocers and freeze super juice for off season. I never seem to freeze enough. The $2-$3AUD per lime price is insane
Yeah, pricey!!
Is this a direct replacement for fresh juice in recipes? I noticed the inclusion of sugar in the pseudo juice specs which super juice doesn’t have. Does the pseudo juice add any noticeable extra sweetness to drinks? Thanks!
Ye, this is a 1:1 replacement for fresh citrus in a cocktail
Straight swap for fresh citrus 👍 the sugar content is very low.
Would be nice to also have Grapefruit and Orange Pseudo juice!
I agree! I tried lemon and it was fantastic and now i wanna do grapefruit. Steve, can you recommend how much acid to use?
Very interesting. I'll check this out! I'm surprised how much sugar is in this!
It works though 👍
I made Lemon Aide and I'm a convert for sure.
But a follow-up question: now that it's been a few weeks since posting (and presumably a week or so since you shot the video and made the juice), have you performed any additional taste tests against fresh juice to see how they hold up? You, Leandro and Brian's blog all say a refrigerated shelf-life of a week to a few weeks so I was curious if there was any qualitative testing to substantiate that.
Thanks and cheers!
It’s good hey! Brian says there is no distinguishable difference in taste after 3 weeks.
how long does this last vs super juice by the way?
I kinda don't like the idea of making fake juice much but since I only have access to sweet lemons here in Peru I will try it.
here in Peru limes cost around 2 AUD the kg
My only concern with using the peels is the potential for a high concentrations of pesticides on the peel.
Buy organic and wash them.
I have the aer disk for my vitamix blender which pulverizes instead of chops. Has anyone tried this using the vitamix aer?
You might want to check out the great video from Very Good Drinks on this - they also do sugar and salt, and ascorbic acid too.
Great video @Stevethebartender_ ! Thanks for sharing ! Will def be giving this a try. In South Africa we are now paying around 11.86 AUD for a kilo of limes, its ridiculous how expensive they have become. Just a thought here, one of they key aspects for the superjuice market is that it is a more sustainable apporach to to making lime juice.
Not to play devils advocate here, but just curious on the fresh juice that is left in the lime? would this not be considered a bit more wasteful? I understand your getting a larger yield and longer shelf life, but it would just feel like a bit of a waste to throw the unjuiced lime away. I guess im kinda answering my own question here as you do use less limes... but it still feels like a bit of a waste though especially if your making it on a large scale. what are your thoughts on this. Thanks again for the awesome video and for sharing!
Definitely don’t throw away the juice. Still use it. How you use it depends whether it’s for home or bar use. And if it’s for a bar, what the menu is.
Home use - make pseudo juice to keep in the fridge for weeks to come. Juice the left over limes and use it first.
Bar use - most bars probably don’t want to serve two different kinds of juice for the same cocktails as it would potentially be inconsistent (although I do think most people wouldn’t notice).
Option A) still had the juice into pseudo juice but it shortens the shelf life and means the juice will change in taste because of the oxidising juice.
Option B) use fresh juice in cocktails and pseudo juice in batches drinks (if your bar makes bathed drinks.
I'm currently in Califonia, and I pay .25 cents a lime, Itakes between 15 to 20 limes to make a liter.
You could make 3.5-5 litres of pseudo juice with those limes! Or just buy 4 to make 1 litre.
What's the shelf life for this? I know you mentioned that the fresh fruit juice is what oxidizes, so without the juice does this last for weeks? Months?
Up to 3 weeks. I’m sure ascorbic acid would extend it even further.
Can't wait to try this!
Highly recommend!
Looks like larger foams from the fruits' minimal proteins/fiber give it away.
The visual difference was soooo minimal.
Thanks for the info! Do you change the ratio or amount of simple you use now due to the increase in sugar vs fresh or Super Juice?
Follow up question... Where's that calculator? Pretty easy on excel but it wouldn't be pretty.
Nup, this has 6g of sugar per 100ml so only 1.35g of sugar per 3/4 oz measure. Lemons and limes do have a little bit of sugar (but only 1/4 of this recipe).. it does help round the juice out though. I recommend trying it.
Coming soon (before I publish the video).
Looking promising and easy to make! Also I’m interested, if there well be any update for your cocktail app?
Yes, there will be.
I have been using this recipe, but for lemon the recipe I found was using 15g of sugar instead of 30g. It seems indistinguishable from fresh lemon juice.
I haven't made it with 30g of sugar to compare, but maybe that will make the lemon as close as the lime is?
Why on earth limes are so expensive in australia? The climate there is definately appropriate for growing it.
Maybe it's a seasonal thing?
Luckily in my country we pay around 1 dollar per kilo year round, sometimes even less if you're buying at a farmer's market,
sometimes more if you're at a fancy market, but I've never seen it go beyond the usd 2.00 / kg mark.
Cant wait to try your method, thanks!
They’re mainly grown in the North East of Australia.. but it’s a seasonal thing.
dont you then need to adjust your cocktail recipe to take sugar out since now you're adding sugar with the juice?
No. It’s a very small amount of sugar.
Are you using filtered water or unfiltered water?
Filtered.
I love Kevin's channel but I am not a huge fan of his super juice. Will definitely try this one to see if it's better for me.
Likewise, I love Kevin’s work! Let me know how it goes!
Very professional shout out to Kevin Kos, the chemical scientist of the bartending community - he has beakers and stuff in his studio bar! Additionally, he has a patented smile as well. Nonetheless, we love our Steve because he is brave enough to live in the land of AUD29.95/kilo limes! Which is equivalent to, as Americans do math: subtract 32 then divide by - no, wait...that temperatures. You divide by 102 and add 4 to get the equivalent price of: it's time to move to America, mate! Thanks for all that you do, with such style and flair, for the community. And for including the whole family in the production - brings a wholesome vibe to the video, which is a most welcome aspect to TH-cam videos these days. Cheers! Oh, and mind the Fiat-sized spiders as you go - I know I've seen a documentary when spiders are eating kangaroos. However, the Cane Toads were eating the spiders, so all works out in the end...
Would love to see a video on orange pseudojuice!
Edit: Also interesting you couldn't taste the difference in the cocktails. Did you add the same amount of sugar or did you use less for the pseudojuice?
I could taste a very subtle difference. I said that multiple times in the video.
The pseudo lime recipe has 6g of sugar per 100ml which is 4.3g per 100ml more sugar when compared to fresh juice.
But the (lime) recipe also has 20% more acid which balances it out.
Thanks, Steve!! What's the shelf life of each? Thanks!
Up to 3 weeks 👍
@@StevetheBartender_ gracias!
Time to become an entrepreneur and grow some lemon trees !
What's the shelf life of the Pseudo Juice? Need to be refrigerated?
Up to 3 weeks in the fridge 👍
Any opinion on using a microplane to zest the citrus? Doing it that way I can get practically zero pith, but I wonder if I’m leaving too much behind when I do that.
No need as it’s going to be blended.
@@StevetheBartender_ That doesn’t stop you from blending the pith in though, which is going to tend to make it bitter-or am I misunderstanding something?
@@m1ndsurfer depends on your peeler. If you use a OXO Y peeler you will get minimal pith 👍
Is malic acid necessary in lemon aid? Cause in my country malic acid isn't available.
If it isn’t available then skip it 👍
Hey Steve! Love your channel. Just wanted to ask, I’m in Aus (NSW) and wondering how and where you get some of your alcohols, bitters etc!?! I watch all of your videos and always look up some of the alcohols or bitters (eg. Ms betters bitters foamer in this case) and always struggle to get it in aus like from Dan Murphy’s or something. I’ve wanted to try the Rittenhouse Rye for so long after watching some of your whiskey videos and Dan Murphy’s never seem to have stock. Any places you recommend to order alcohols and stuff like that from?? Thanks so much mate, good to see you healthy and always happy! Keep it up ! 😊
Two good places are nicks.com.au and onlybitters.com 👍