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Added 2022-10-04 16:12:48 +0000 UTCIn production this week is the original lemon lime soda called Lemo-Limo. This recipe comes from the Bottlers' Formulary (1910) and this is the earliest Lemon Lime Soda recipe I've come across, so about 30 years before 7-Up, though the maklers of 7-Up probably used this recipe as a starting point.
There are other, modern, lemon lime soda recipes that I'll look into as well. If you have questions, let me know in the next day or two and I'll try to answer them in the video, otherwise I'll get back to you.
Comments
Citral is fairly easy to find and it is a core flavour so replacing it would be difficult.
Darcy S. O'Neil
2025-03-09 12:53:40 +0000 UTCIt was 4 lbs to 4 pints, so equal parts water and citric acid.
Darcy S. O'Neil
2025-03-09 12:53:06 +0000 UTCWhen it says citric acid solution, what is the ratio of citric acid to water used?
Myco Miguel
2025-03-02 17:27:02 +0000 UTCWhat might a natural alternative to citral be?
Myco Miguel
2025-03-02 17:20:42 +0000 UTCThat would be 3 oz of extract (the combination of the first 5 ingredients) and yes 47% is what the extract is, that is typical for an extract. Most of the compounds in lemon oil aren't soluble, but citral is a monoterpene that is mainly associated with lemon flavour. Because it is a monoterpene (vs a terpene) it is slightly soluble in water, but the alcohol helps stabilize it because citral will degrade in water to produce unpleasant aromas, especially in acidic conditions.
Darcy S. O'Neil
2022-10-04 16:48:13 +0000 UTCWhen it says 3oz for the extract, is that 1oz of the essence to 3oz of alcohol? The essence appears to be about 47% ABV, what would the extract be? Curious because lemon extract is the infamous way to get the crouton or sugar cube in the spent lime shell to have a really nice flame on it for Tiki cocktails. Want to say it’s around 86%? Are the components volatile and require such high ABV? I’d be curious to hear about that.
Serious Fondue Rodeo
2022-10-04 16:33:24 +0000 UTC
