La Croix Clone - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > La Croix Clone

Thread Tools
Old 03-28-2011, 05:10 AM   #1
Jul 2009
Austin, TX
Posts: 11

hey all,
since I now have a freezer for a kegerator I thought i'd try to make some sparkling water like La Croix. anyone have any ideas on what to add to make the lemon or lime flavors?

I was able to find links to salt profiles of many world waters but not specifically for la croix. I was thinking if I could find a profile I'd just use J. Palmer's spreadsheet to adjust, like i do for brewing.

Reply With Quote
Old 03-28-2011, 08:44 PM   #2
Mar 2011
Ogden, UT
Posts: 737
Liked 65 Times on 57 Posts

It's been a while since I've had La Croix, but I'd imagine something like 2-4 ozs. lemon or lime juice per gallon would be a good start.
I'm not sure about salt profiles. I'd start by looking at the Nutrition facts panel to see if sodium or other minerals are listed, then calculate from there.
Hope that helps!
Find Recipes on my blog: The Homemade Soda Expert I'd love some feedback!
Now Available from Quarry Books -- Making Soda at Home: Mastering the Craft of Carbonation
Like on Facebook!, Follow on Twitter, Add to Goodreads

Reply With Quote
Old 03-29-2011, 03:45 AM   #3
Jul 2009
Austin, TX
Posts: 11

No the Nutrition panel is no help, it only lists Sodium and that's at 0mg!
I'm sure there's some in there in the water...
would you use fresh juice? not citric acid or some other additive?

Reply With Quote
Old 03-29-2011, 06:16 AM   #4
Chefkeith's Avatar
Nov 2009
Peoria, Illinois
Posts: 108
Liked 2 Times on 2 Posts

You could always send a sample to the lab to have it analyzed. Don't know if the citrus would throw it off, though. I would imagine you could get a good start that way.

If you didn't want a cloudy water, you could clarify the citrus juice with agar, or just flavor with the zest.

Reply With Quote
Old 04-10-2011, 09:26 PM   #5
Mar 2010
Posts: 1,241
Liked 10 Times on 10 Posts

I was drinking a lime one today, and I noticed that it was a bit bitter. It actually reminded me of the roses lime juice you get for making cocktails.

If you wanted, perhaps you could try some of that in a smaller amount of seltzer from the store? Then you can scale it up to five gallons. Try the same thing with fresh lime juice.

Reply With Quote
Old 09-11-2011, 10:13 PM   #6
Feb 2010
Northern IL
Posts: 53
Liked 6 Times on 4 Posts

Old thread I know, but has anyone come up with some of the La Croix flavorings? I like them and the fact that there is no sugar - but how do you get that flavor? Zest alone (for orange)?


Reply With Quote
Old 09-22-2011, 01:30 AM   #7
barrooze's Avatar
Jan 2009
Pearland, TX
Posts: 2,445
Liked 126 Times on 104 Posts

I created some damn good grapefruit water a few days ago. Tastes more vibrant than the La Croix grapefruit water, so I like it a bit more and my wife's really happy with it.

All I did was peel 3 grapefruit, carefully cut the pith off the peels, and just tossed them into the water (5 gallons of generic spring water). Cutting the peels so thin released the oils pretty well. If you want to make it with lemons and limes, I recommend just peeling a bunch of the fruit so all you have is the peel, no pith. The oils are much more pungent than just the juice.
For Sale: Stainless Steel Shanks - 3-1/8"
: Breakfast Stout Primary: German Hefeweizen (Munich vs. Munich Classic) Souring: None On Deck: NHC Entries! On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20) Updated: 2017-01-03
Untappd: barrooze

Reply With Quote
Old 07-20-2016, 07:19 PM   #8
friarsmith's Avatar
Jan 2016
Indianapolis, Indiana
Posts: 230
Liked 71 Times on 61 Posts

Old thread, I know. But this comes out really close to La Croix Lime for a fraction of the cost:

4.5 gallons R-O or spring water in a keg. Spring water has a little more "pop"

12oz Lemon or Lime concentrate (the green bottles from the supermarket)

1 tsp (or so) of fresh lemon or lime zest

All you do is put the zest and concentrate in the full keg, then chill & charge two days at 40 psi. I usually charge the keg through the "Out" port as it seems to work quicker. Or do the "Keg Hump & Shake Quick-Carb" method at 40 psi.

We rotate a few growlers from the house and detached garage where my kegs are stored. It helps to dispense with at least 10 feet of 3/16" beverage line due to the pressure.

And it's had the added benefit of having a refreshing 0-calorie option for chugging after yard work. 1 pint of La Croix before the first pint of beer
Gravity is free. And you don't have to sanitize it.
Drinking: DarkStar Schwarz, Helles, German Pils
Brite Keg: Wee Heavy, Coffee Stout, Cider, Baltic Porter, Doppelbock
Fermenting: NHC-Bound American Lager, German Pils, Munich Helles
Next Up: Belgian Golden Strong & Maibock
Cellaring: Barleywines & RIS

barrooze Likes This 
Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Dr. Pepper Clone 418Brewing Soda Making 83 09-02-2014 01:43 PM
Faygo Rock N Rye Clone Gunslinger711 Soda Making 7 05-26-2014 03:18 PM
Hotlips Soda Clone kennymae Soda Making 9 11-07-2011 10:54 PM
A&W clone yummybeer Soda Making 2 03-02-2011 02:32 AM
Barq's clone? dseybert Soda Making 3 12-13-2009 04:54 PM

Forum Jump