I don’t know about you, but since Tales this year I have been hearing about Clarified Juices on mixology blogs and craft cocktail sites all over the place. This week, my curiosity got the best of me and I decided to give it a try with lime juice.
What You Will Learn:
- Why your bottle-carbonated cocktail program needs clarified juice
- Two different ways to mess up your Clarification (From experience!)
- How juice clarification impacts taste
How it’s Done:
Lime Juice weight and Preparation:
- Juice limes
- Typically, we use ounces when making drinks but this time we measure it by weight.
- Grab your gram scale and place your container.
- Adjust your gram scale to zero (while the container is on top)
- Fine-strain the juice to remove as much pulp as possible.
- Make a note of how much juice you have. You’ll need that in step 2:
Hydrating Agar Agar:
By the way – here’s a link to some good Agar Agar on Amazon (Affiliate link.)
- Measure out water to get exactly one half as much water as you had lime juice. We’ll use this to bloom the Agar Agar.
- Now you’ll need to measure out enough Agar Agar to make 2% of the total liquid – the weight of the lime juice and the water.
- Put the cold water into a sauce pan and add the agar agar to the cold liquid.
- Turn on the heat to medium and whisk as the mixture heats.
Incorporating Lime Juice and Agar agar:
- Slowly stream the lime juice into the agar agar whisking the entire time, keeping the temperature above 35 degrees Celsius
- Prepare an ice bath by putting ice and water in a large bowl, then placing a smaller bowl in it.
- Pour the heated mixture into the smaller bowl and whisk until it gets to the consistency of cottage cheese.
- Allow the mixture to set for around 15 minutes.
Separating Lime Juice from Agar Curds:
- Wet a piece of overlapping cheesecloth or linen (I used linen.)
- Pour the set mixture into the cloth
- Pick it up inside the cloth and apply gentle pressure to slowly work the clarified juice out. Don’t squeeze too hard or your clarified juice will end up with some Agar in it.
Clearly (pun intended) we didn’t get the juice 100% clear, but it did make a difference when compared to the control. I’ll definitely keep you updated if I can find more or better methods to try.
Have you clarified citrus juice, this way or with a centrifuge? Tell us about it in the comments!