Tender young fennel bulbs add a fresh, astringent liquorice kick to good old apple and orange juice.
1 baby fennel
3 apples, stalks removed
6 oranges, peeled
7 g (¼ cup) basil leaves
1 teaspoon honey, optional
1 teaspoon honey, optional
Method:
Juice the fennel, apples, oranges and basil through a juice extractor. Stir through the honey, if desired. Make 2 large glasses.
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