Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 40 g ( oz) piece ginger
  • 260 ml ( fl oz) strained lemon juice
  • 2.5 g agar agar powder (seaweed extract)*
  • 5 g ( oz) caster (superfine) sugar


Peel and finely dice the ginger. Place in a vacuum pouch with the lemon juice and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Place the bag in a circulating water bath (or a saucepan filled with water) heated to 60°C (140°F) and leave for 30 minutes. Remove and cool in the refrigerator for 2 hours.

Pass the lemon–ginger mixture through a sieve, discarding the solids. Weigh the lemon–ginger juice. You will need 250 g (9 oz).

Add 100 g ( oz) of the lemon–ginger juice to a small saucepan and bring to a simmer, then add the agar agar, whisking well. Simmer for 3 minutes or until the agar agar has completely dissolved. Remove from the heat and whisk in the remaining lemon–ginger juice. Pour into a tray and place in the refrigerator.

Once the lemon–ginger has set firm and is completely cold, roughly break up and blend in an upright blender until very smooth and shiny. To remove the air that gets incorporated during the blending process, pour the lemon–ginger into a vacuum pouch and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Open the bag and repeat this step until the lemon–ginger is clear with all the air removed. Store in the refrigerator until needed.