Orange, carrot and lemon juice in equal parts
Orange, carrot and lemon juice in equal parts (kept separate from the above)
0 units of alcohol per serve
Whisk the Agar flakes into 250ml of the room temperature ACE juice.
Heat the above ACE/Agar mix until the liquid reaches boiling point. At this point gently whisk and allow the Agar to hydrate fully. This will take approximately 2-3 minutes.
Slowly pour the 500ml of room temperature ace juice into the mixture until fully integrated.
Place the container holding the juice into an ice bath until the solution begins to solidify.
Place the semi-solid liquid into a super bag or chinois with a collecting vessel below allowing the curds to separate from the liquid.
The liquid collected should be semi-translucent (this will keep for up to one week refrigerated).