or bottled lime juice
A good source of citric acid and vitamin C, though fresh limes retain higher vitamin C content due to processing losses in bottled juice. Typically low in calories (approximately 10–15 per tablespoon) and contains trace minerals such as potassium.
About
Bottled lime juice is the preserved juice extracted from fresh limes (Citrus aurantifolia or Citrus latifolia), acidified and packaged for extended shelf stability. The juice is typically pasteurized and may contain preservatives such as sodium benzoate or sulfites to prevent fermentation and microbial growth. Unlike fresh-squeezed juice, bottled lime juice loses some volatile aromatic compounds during processing but retains its primary characteristics: bright acidity (pH 2.0–2.5), tartness from citric acid, and a concentrated lime flavor. Brands vary in added ingredients, with some offering 100% lime juice while others include water, oils, or additives.
Fresh limes yield approximately 2–3 tablespoons of juice per fruit. Bottled versions provide consistent acidity and convenience, making them a practical substitute when fresh limes are unavailable or for commercial applications requiring standardized acid levels.
Culinary Uses
Bottled lime juice serves as a reliable acidulating agent and flavoring component in a wide range of cuisines. It is commonly used in cocktails and beverages (margaritas, daiquiris, lime cordials), Latin American cooking (ceviche, marinades), Middle Eastern and Asian dishes (dressings, curries, dipping sauces), and as a finishing acid in soups and salsas. The preserved juice is particularly valuable in commercial kitchens and food manufacturing, where consistency and shelf stability are priorities. While it lacks the aromatic complexity of fresh lime juice, it performs effectively in cooked dishes, long-brined preparations, and applications where the juice will be heated or combined with other strong flavors.