Wednesday, August 31, 2011

Orange and fennel juice

For a liquorice sting, choose a larger bulb of fennel.
8 oranges
150 g (5 ½ oz) baby fennel

Peel and quarter the oranges, and remove any seeds. Juice the fennel through a juice extractor to release the flavours, then juice the orange and chill well. Stir to combine. Make 2 medium glasses.

Note: When in season, the flavour will be stronger in larger, more developed fennel.


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