Make mango-ginger shrub
1
- 454 g – mango
- 200 g – rice vinegar
- 80 g – ginger
- 1.5 g – monkfruit extract
Add all ingredients to vacuum seal bag
2
Seal bag using vacuum sealer
3
Sous vide at 130°F / 54°C for 5–6 hours
4
Remove from water bath
5
Run entire bag contents through masticating juicer
6
No straining needed after juicing