Lettuce Juice and Hearts


Preparation info

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By Ben Shewry

Published 2012

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  • 4 baby cos (romaine) lettuces
  • 0.25 g natural vitamin C powder (non-acidic)*


Wash the lettuces well and shake off the excess water. Set aside in a colander, stalk up, for 30 minutes to drain. Remove all the outer green leaves from two of the lettuces, so you are only left with the lettuce hearts, measuring 12 cm ( inches) long by 4 cm ( inches) wide. Reserve the green leaves for juicing. Trim all but 2 cm (¾ inch) of the stalk end of the hearts.

Set up a twin-gear juicer (wheatgrass style) and put the vitamin C powder in the juice-collection jug to help stop the juice turning brown. Juice the remaining 2 whole lettuces and the reserved green leaves.

Place the juice and lettuce hearts into a 6 litre (210 fl oz) capacity distillation flask with a 5 cm (2 inch) wide neck. Place in a rotary evaporator*, set the water bath temperature to 45°C (113°F) and the cooling temperature to -35°C (-31°F), set the rotation speed to 45 RPM and distil at full vacuum for 15 minutes (depending on the strength of the vacuum) or until the juice has reduced to a deep green syrup and has glazed the hearts. Halve each heart lengthways and serve immediately.