Cookbook:Juice

Juice

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Juice is the name given to the liquid part of fruits, and also of vegetables and meats. Juice is extracted from fruit in the making of beverages, jellies, syrups, cordials, confectionery, desserts, sauces, reductions, etc. and also for many flavouring purposes.

Citrus juice is perhaps the most ubiquitous of juices being used as a beverage as well as in numerous dishes as a flavouring and seasoning.

Dishes and recipes which contain juice in varying amounts include:

• Ceviche
• Crêpes Suzette
• Hollandaise sauce

See also: Citrus