Thanks in advance for your help.
I like making a lot of sours based cocktails, but don't do so often enough to keep fresh juice on hand/don't like powdered sour mix.
I thought I would try making a sour limoncello and limecello in order to substitute (yes, it will change the cocktails it is used in but I can compensate), via the following process (I know this isn't real limoncello, but closest equivalent I could describe it as):
- I extracted the zest of ~3lbs each of lemons and limes in half a bottle of 190 proof everclear, and then squeezed the juice and froze it.
- I let the zest extract for a week, and freeze distilled the juice down to ~200ml each for the lemons and lime.
- I mixed simple syrup (~200 ml), distilled juice (~200ml) and extracted zest/everclear (~350ml).
Does anybody know why this would form and how one would get this to a consistent liquid? I was thinking of trying trisodium citrate in case it is a juice protein solubility issue, but trisodium citrate isn't soluble in pure alcohol, so may not help...
Any thoughts would be appreciated.