To Purify Lime Juice
A historical method for clarifying and preserving lime juice using activated charcoal filtration, resulting in a clear, stable juice that can be stored for extended periods.
Ingredients
- 4 cups Lime juice, freshly squeezed and strained (Original recipe called for 1 quart)
- 1 ounce Food-grade activated charcoal, finely powdered (Original recipe specified 'well-burnt and finely-pounded animal charcoal'; use food-grade activated charcoal)
More recipes using Lime juice
Instructions
- 1Squeeze fresh limes and strain the juice through a fine-mesh strainer to remove pulp and seeds. Measure out 4 cups of strained lime juice.
- 2Add 1 ounce of food-grade activated charcoal powder to the strained lime juice. Stir well to combine thoroughly.
- 3Cover the container and let the lime juice and charcoal mixture sit undisturbed at room temperature for 12 hours. The charcoal will absorb impurities and mucilage.
- 4After 12 hours, filter the lime juice through coffee filters or several layers of cheesecloth to remove all charcoal particles. The juice should be clear and purified.
- 5Pour the filtered lime juice into small sterilized bottles or jars. Cork or cap tightly and store in a cool, dark place or refrigerator. A thick crust may form beneath the caps, and any remaining mucilage will settle to the bottom over time.
