- Ascorbic acid 5 g .16 oz .76%
- For the fennel juice: Place the ascorbic acid and the salt in a one-sixth pan. This will be the pan into which the fennel juice will be pouring as it comes out of the juicer.
- Juice the fennel. Stir the juice with a spoon or whisk so that the ascorbic acid and the salt dissolve.
- Strain the liquid through a fine-mesh sieve, then pass it through a