Blended celtuce leaves with a small amount of white vinegar to help slow oxidation and 5% water. After straining, the resulting juice still oxidiized relatively quickly.
The result is grassy with notes of apple.
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Blended celtuce leaves with a small amount of white vinegar to help slow oxidation and 5% water. After straining, the resulting juice still oxidiized relatively quickly.
The result is grassy with notes of apple.