Antioxidant marinade

300 grams	water
10 grams	sugar
3 grams	salt
30 grams	ginger
30 grams	galangal
1	lemongrass
3	lime leaves
200 grams	fresh apple juice (like granny smith juice)

This recipe works great to use as a liquid to marinade fruits or vegetables that turn brown once cut. Just marinade or brush some on top and it will slow down the browning process significant!

Pour the water into a pan and also add the sugar and the salt. Then cut the ginger in thin slices and do the same with the galangal and the lemongrass. Also add the lime leaves and then reduce it on a low heat till almost all the water has evaporated. Then turn off the heat and add the fresh apple juice. Mix this well and then let it marinade in your fridge for a couple of hours. After that drain the juice and keep it in your fridge for later.

Recipe used in green tomato & plum appetizer