What role does the Malic Acid play in all this? I made a batch because I didn’t want to throw out 5 limes and it’s been in the fridge for a week. I don’t think it’s something that will “break” the recipe? It’s an Ube Colada I am hoping to batch for a party at a friend’s house but I think I am just going to mix it all there…. 2 oz light rum; 2 oz pineapple juice; 1/2 ounce lime juice (OR SUPER JUICE); 1/2 ounce ube syrup; 1/2 ounce coconut cream (going to use REAL instead of Coco Lopez I think).
Malic acid is simply an organic acid that is present in limes (and apricots, blueberries, cherries, grapes, peaches, plums, etc) and it tastes and hits different from citric acid. It’s one of the reasons that limes and lemons have distinct flavors.
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