Super lemon juice and super lime juice, AKA Slemon and SLime prevent the waste of perfectly good fruit after juicing. Commercially for example, manufacturing limoncello creates a ton of landfill waste. While the quantities aren’t practical for the home cocktail enthusiast, it is embraceable by bars and restaurants.

Super lemon juice is used making the After the Goldrush cocktail and I wanted to test this against the real thing.

Environmental Impact

Citrus is bio-degradable, but takes two years to decompose and bugs won’t eat it because it’s a natural repellant. Using the rinds reduces the need for freshly juiced lemons which require intensive use of water, fertilizer, pesticides and fungicides. If we reduce the demand, we can reduce the carbon footprint of production, composting and transportation.

Use of citrus stock is a growing practice for ecologically conscious bars and restaurants, but most recipes use heat and that causes bitterness. Instead this recipe uses acids found within the fruit to extract the fragrant oils, leaving the peels soft and sweet.

The end result has the flavor and aroma of fresh squeezed with a small fraction of negative environmental impact.