Pure fruit juices (or essences) 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. Level of difficulty easy
Season All year round
Disgorging time 3 hours
Featured as part of our Cooks and their Books series.