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Vervain pastille

It is essential to use grapes at the height of the season so that the end result strikes the right balance between sweet and sour. The ascorbic acid provides a pure sour flavour and prevents discolouration.

Creation of Merijn van Berlo, Choux*, Amsterdam, The Netherlands.

Makes 95.

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Allergens and dietary requirements

  • Vegan

Ingredients

700
g
grape juice, 20°Brix with 1% ascorbic acid
150
g
spinach, blanched
20
g
vervain
10
g
marjoram
175
g
sorrel leaves
10
g
ascorbic acid (vitamin C)
1
g
xanthan gum

Scale recipe

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