Post #333015 by Scottes on Mon, Sep 17, 2007 4:42 PM

On 2007-09-17 15:33, Chip and Andy wrote:
Im sure you could. Last time I tried it got cloudy looking by the next day. It was probably the sugar syrup as I brew my own, but thats just a guess.

My completely uneducated, gut-natural guess is that the simple syrup interacted with the acids in the lime juice. The citric acid could do a number on many things...

My guess would be to mix everything except the lime ahead of time and squeeze the lime into a bottle as late as possible. Refrigerate the lime juice, but not the other mix because you'll want that at room temperature to get the right ice meltage.

The "plastic wrap over the lime juice so it doesn't oxidize" is also a key component, allowing one to squeeze several hours ahead of time. Or fill a bottle right to the tippity-top so that some lime juice spills out when you cork it.