Citrojus Natural Limonia Lemon Juice
Citrojus Natural Limonia Lemon Juice is a ready-to-use lemon juice made exclusively from pressed Sicilian lemons, supplied in a 1-litre PET bottle and sold in cases of six (6 litres total). It gives professional kitchens, pastry labs and bars a constant, standardised acidity without the labour and waste of hand-squeezing fresh fruit.
What lemon juice is
Lemon juice is one of the oldest natural acidulants in the kitchen. Its acidity comes mainly from citric acid, which fresh lemon juice can contain at 3-4 percent. Citric acid was first isolated from lemon juice in 1784 by the Swedish chemist Carl Wilhelm Scheele, and Italy launched the first industrial production of citric acid from lemons in 1890. Today bottled lemon juice lets chefs control acidity with precision, batch after batch.
Origin: Sicilian lemons
Citrojus uses only juice obtained by pressing fruit from Sicily, one of the historic homes of Mediterranean citrus. The brand philosophy is a constant search for the best quality, to deliver a simple, authentic product to professional and home kitchens alike.
The brand
Citrojus is a brand distributed in Switzerland by Gustav Gerig AG, based in Zurich. The product is classified within cooking and baking ingredients in the fruit-juice commodity group, made from a single raw material: juice of Sicilian lemons.
Sensory profile
Bright, clean citrus aroma with a sharp, fresh acidity and no added sugar. The juice is intended to season and balance rather than to be drunk neat, since concentrated edible acid can affect tooth enamel if taken undiluted.
Professional uses
Cold marinades for oily fish, such as the classic marinated anchovies of the Italian coast, where the acidity firms the flesh and pairs with garlic, extra-virgin olive oil and wild oregano. Warm stable emulsions, such as the Milanese salsa gialla beaten with egg yolk and lemon juice to accompany bollito misto. Express finishing on seafood, for example a few drops over impepata di cozze at the table. Stabilising syrups, sorbets and ice cream and preventing sugar crystallisation when cooking caramel. Balancing acidity in cocktails, infusions and homemade liqueurs.
Recommended dose
About 5 to 10 ml per single first-course portion or for an express marinade is enough to bring the right acidity without overpowering the natural flavour of the main ingredient. Add at the end of cooking and off the heat.
Common mistakes to avoid
Do not add lemon juice to hot cream sauces over direct heat: the acid splits the milk proteins. Add it off the heat at the end. Do not leave opened bottles uncapped or in clear containers exposed to light and air, which degrade the volatile aromas. Do not use the concentrated juice undiluted as a drink.
Storage
Store the sealed bottle in a cool, dry, well-ventilated place between 15 and 22 degrees Celsius, away from direct heat and sunlight. Once opened, reseal and keep refrigerated at 0 to 4 degrees Celsius to protect the citrus aromas.
Who it is for
Restaurants, pizzerias, bars, gelaterias, pastry shops, hotels, Italian grocery stores and demanding home cooks who want a reliable, always-available acidulant for everyday mise en place.
Delivery and logistics in Switzerland
This dry-line product ships from our central warehouse in Embrach (Zurich) and needs no refrigerated transport, making it ideal for full pallets or single cases and for long-term stock that helps optimise food cost. We deliver with our own fleet across the Zurich area, Winterthur, Schaffhausen, St. Gallen, Frauenfeld and the canton of Aargau (Aarau, Baden, Wettingen). For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Sion, Martigny), the Jura (Delemont, Porrentruy) and Graubunden (Chur, Davos, St. Moritz), the dry line ships within 24 to 48 hours through our food-grade partner carriers: Swiss Post, Planzer, Galliker and Camion Transport AG. The service is fully tracked from warehouse to delivery for both B2B and B2C orders.
