Super Lemon Juice

1. Peel the lemons with as little pith as possible, weigh them and reserve in a sealable container. One dozen lemons should yield about 125 grams
2. Juice the lemons and reserve it for other uses
3. Add 48 grams (1.7 oz) of powdered citric acid per 100-150 grams (3.5-5 oz) of peels
4. Add 10 grams (1/3 oz) of powdered malic acid per 100-150 grams of peels
5. Shake and mix, then seal the container and set at room temperature for 4-8 hours – or – 24 hours in the fridge
6. Mix with 1 quart of water and rest for an hour to continue the lemon peel maceration process
7. Blend thoroughly with an immersion blender or a stand alone blender
8. Strain, label and date
9. Optional: add the lemon juice back in, but the super lemon will last longer if you don’t

Super Lime Juice

1. Same as Super lemon except:
2. Use 45 grams of citric acid and 8 grams of malic acid per 100-150 grams of peels
3. Rest for 2 hours at room temp or 4 hours in the fridge