The ingredient is made by combining citrus peels with acid powders (e.g., lime peels with a blend of citric and malic acids) to extract the essential oils from the skins, mimicking the acidity typically found in the raw citrus pulp. This slurry forms oleo citrate, to which Morris adds water before blending and fine-straining the liquid. The last step before the mixture becomes “super juice” is to add the fresh juice from the peeled limes, eliminating any waste. The technique has the additional benefit of significantly reducing cost, thanks to the increased yield per fruit. With only about 10 to 12 limes, Morris creates at least one liter of what he describes as “better-than-fresh juice,” more than double the volume of what the fruit could yield without his technique. “I really don’t want people to think that oleo citrate is like Rose’s [lime juice], or sour mix, or some other bullshit,” says Morris. “It’s not—it’s a modern technique for juice extraction.”