Place a small saucepan on a kitchen scale and tare it to zero. Weigh out 87.5g of strained lime juice directly into the pan. Move the saucepan to the stove over medium-low heat and whisk in the agar agar powder, stirring continuously to hydrate and fully incorporate. Bring the mixture to a gentle boil, then continue to simmer for 2 minutes, ensuring the agar is fully dissolved.
** If you do not have agar agar, it will only affect the clarity and the overall aesthetic, so it will still be just as delicious without! **
Remove from heat and whisk in the remaining lime juice. Transfer the mixture to the freezer and allow it to set into a loose gel, approximately 1.5 hours.
Once set, loosen the mixture by giving it a stir . Double strain the gel through a fine mesh strainer lined with cheesecloth. The first drops may appear cloudy - simply return them to the top of the strainer and the rest should come out clear. Straining may take 4 hours or more. Do not rush or force the process, as this can cloud the clarified juice.
Transfer the clarified lime juice to an airtight container and refrigerate. For best results, use it within 2 days.
