Succulent Juice

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 150 g ( oz) wild sea succulent, washed and picked
  • 5 ml ( fl oz) lemon juice
  • tiny pinch of caster (superfine) sugar

Method

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.