Salted Pear

• 2 litres (70 fl oz) freshly juiced, skimmed and strained corella pear juice
• 100 ml (

Combine the pear and lemon juice in a 6 litre (210 fl oz) capacity distillation flask and place in a rotary evaporator*, set the water bath temperature to 30°C (86°F) and the cooling temperature to −20°C (