Post #509898 by Limbo Lizard on Mon, Feb 8, 2010 12:39 PM

You might want to experiment with how I avoid the early spoilage problem. In place of fresh lime juice and zest, I use - for a one liter batch - about 3 tsp citric acid crystals and 1½ tsp pure lime oil (Boyajian brand). It still has a good lime flavor and aroma, and it's easier to be consistent, from one batch to the next (fresh limes certainly can vary). The oil tends to float to the top, and is a darkish, olive green color. I shake it up into an emulsion, before using (like Italian dressing); it re-separates, after a while. And it lasts for a long time in the fridge.

Also, I should mention: instead of fresh ginger, I use about 10 oz. of D&G Ginger Beer (lime and strong natural ginger flavor) as a base. I make my own clove extract, but use store-bought almond extract.