Succulent Juice

• 150 g (5½ oz) wild sea succulent, washed and picked
• 5 ml (⅙

This juice should be made to order. Using a twin-gear juicer (wheatgrass style), juice the sea succulent and pass the juice through a sieve lined with muslin (cheesecloth). Add the lemon juice to balance out the saltiness, and the sugar.