Trash Tiki, innovators in the anti-waste cocktail and sustainability movements, have come up with an ingenious way for bars to significantly cut back on the amount of citrus waste produced by bars, nightclubs and restaurants. Check your trash and you'll likely see that it's loaded with lemon, lime, orange and other citrus husks. Rather than just tossing out all of that flavorful goodness, make this citrus stock!
- Citrus husks
- White sugar
- Citric acid
- Malic acid
- Hotplate or induction hob
- Pot with high sides and lid
- Food-grade bucket
- Large strainer, such as a superbag, chinois or large sieve
- Measuring jug
- Kitchen scale
Add 1.5L of water and 1kg of citrus husks to a large pot. Bring to a boil and monitor for 5 minutes. Remove citrus husks with tongs and give them a quick squeeze. (Note from Trash Tiki: Your stock will go bitter if you leave the husks in for any longer.) Remove from heat quickly and measure the liquid. Accounting for some loss in heat evaporation and absorption from the husks, it should measure around 1,300ml. Place liquid back on high heat, and reduce by 50%. Total volume should now be 650ml. Add 8% sugar (52g for 650ml; all citrus has some sugar in it, but this helps to stabilize). Add acid (see note below for Trash Tiki's best ratios). Filter the liquid, bottle it, and you're done!
- Lemons and limes: 3% citric acid, 2% malic acid
- Oranges and grapefruits: 2% citric acid, 1% malic acid
- Mandarin, etc.: 1% citric acid, 2% malic acid
Bonus: Trash Tiki suggests experimenting with blending your citrus stock with fresh pressed juice to extend the amount of liquid you get from a single lime, make your bar more profitable, and have a more positive impact on the environment.