Pure fruit juice

Pure fruit juice

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From
PS Desserts
Photographer
Mark Roper

Pure fruit juices should be clear and full of flavour — think of them as sweet “consommés”. The most successful juices come from pulpy or watery fruit such as strawberries or other berries. Flavoursome, ripe seasonal fruits, such as peaches or pears, work well too, but the fruit must be distinctively fragrant and tasty or the juice will just taste of sweet water. One of my favourite things to do with a pure fruit juice is to make a jelly. Or just drizzle the juice over fruit for an extra layer of intense flavour.

Ingredients

Quantity Ingredient
1kg sliced perfectly ripe fruit or frozen berries, (except strawberries; see notes)
100g caster sugar
Disgorging

Method

  1. Prepare your fruit and weigh to yield 1 kg.
  2. Toss with the sugar and leave to “disgorge” for several hours. If using frozen berries, combine the fruit with the sugar, then allow to defrost in a warm place, stirring occasionally until all the juice is released.
  3. Put the fruit mixture in a sieve lined with muslin placed over a large bowl to drain.
  4. Allow the juice to drain naturally without pressing down on the solids. The key to a perfectly crystal clear juice is to not push down on the solids to extract the liquids otherwise the sediment may make the juice cloudy.
  5. Discard the pulp and refrigerate the juice until needed. Makes 200–500 ml, depending on the juiciness of your fruit.

Notes

  • For berries, such as raspberries and blackberries, you will get more yield if the fruit is frozen.

    One leaf of gold-strength gelatine to 100 ml of liquid will give a firmly set jelly. If you prefer your jelly a little more wobbly, just add some more juice. I generally use 9 gelatine leaves for every 1 litre of juice if I want to get a wobble on.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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