400 gr cherry pulp
100 gr mineral water
150 gr Extra Virgin Olive Oil
20 gr rice vinegar
200 gr dry Sake
8 gr salt
2 gr Xtan

 

1. Weigh all liquids together and crush to homogenize.

2. Divide in two and add Xtan to one half of the liquid, beating insistently to integrate.

3. Add the rest and homogenize.

4. Remove the bubbles created with the vacuum machine and serve cold.

* In case of using fresh cherry pulp, omit the water and prepare the recipe with 500 gr of fresh pulp.