Getting fresh fruit flavours in to our drinks with out using brand new fruit every time was always going to be a bitch, but while things like our Tepaché recipe take a few days to make we were pretty chuffed when we managed to nail a recipe to make lime in like, no time at all.
In fact, given how this recipe can be multiplied to what ever number you need, we'd love to see any motherfucker makes 1OL of fresh lime juice as quick as you can bang out this recipe.
It's no secret that the skin of any citrus has oils-a-plenty and with those oils come loads of flavour and aroma. Blasting spent lime husks with a bunch of boiling water is a great way of stripping out those tasty flavour and aromas and while yes, eventually even the recipe does break down like lime juice itself, we still always get a solid 48 hours before this tends to happen.
To make sure this really is the business, we're using hibiscus (good to be re-used up to 3 or 4 times) to make it pink and pretty, a touch of agave to give it weight in a drink like fresh citrus does, and citric and malic acid to help make it smack and pop.
TT Pink Citrus
10g Dried Hibiscus
6 Squeezed Lime Husks (Halves)
10 % agave syrup by weight
31.5g Citric Acid
10.5g Malic Acid
- Pop the water on the heat and add the hibiscus immediately (it's got sod all flavour and really is there just so this doesn't look brown when you finish). Don't let the water boil, but let it simmer for 5 mins or so.
- With your husks in heat proof container, pour the hibiscus tea over the lime and let stand for a full 5 minutes
- Strain and measure volume. As the lime as porous they'll usually actually absorb a bunch of water and so we've found for every litre of water you wind up with around 700ml yield. Different citrus at different times of the year will have different results so do measure your yield each time!
- Add the agave (10% of yield) as well as citric and malic acid (6% total at a ratio of 3:1 citri to malic) and stir till dissolved.
Bottle that shit up, cool it down and there you have it, TT Pink Citrus thats ready to go!! We've found when using in long drinks it requires around 35 to 40ml for a balanced drink but see what works for your bar and when shaking with Pink Citrus, keep it short and sweet as there is already a touch extra dilution going on!
Citrus is by far one of the biggest waste products of any bar and it's great to bartenders around the world getting creative with what can done to repurpose the humble lime or grapefruit for other means! Don't just lob citrus in the waste yo, strip it for all its parts and then see how much money you save when you have to order less the next day £$¥€ #freemoney