Carrot Distillation


Preparation info

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By Ben Shewry

Published 2012

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  • 1 litre (35 fl oz/4 cups) freshly juiced, skimmed and strained carrot juice
  • 100 ml ( fl oz) white balsamic vinegar
  • a few grains of table salt
  • 30 ml (1 fl oz) strained lemon juice


Place the carrot juice and vinegar in a 3 litre (105 fl oz) capacity distillation flask, place in a rotary evaporator*, set the water bath temperature to 35°C (95°F) and the cooling temperature to −10°C (14°F), set the rotation speed to 40 RPM and distil at full vacuum for 2 hours or until the juice has reduced to 100 ml ( fl oz). It should be a thick glossy syrup. Season with the salt and lemon juice.