Fennel, apple and orange juice

Tender young fennel bulbs add a fresh, astringent liquorice kick to good old apple and orange juice.

Ingredients:

1 baby fennel

3 apples, stalks removed

6 oranges, peeled

7 g (¼ cup) basil leaves
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. 

Beetroot, carrot and ginger juice

Add body and bounce to your natural vitality with this spicy beetroot booster.

Ingredients:

1 beetroot, scrubbed

6 carrots
3 cm piece ginger, peeled

Method:

Juice the beetroot, carrots and ginger through a juice extractor. Stir to combine. Make 2 small glasses. 

Orange and fennel juice

For a liquorice sting, choose a larger bulb of fennel.

Ingredients:

8 oranges

150 g (5 ½ oz) baby fennel

Method:

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.

Sweet and sour

This is for those days when you just can’t make up your mind.

Ingredients:

4 vine-ripened tomatoes

3 oranges, peeled
10 g (½ cup) mint leaves
1 teaspoon caster (superfine) sugar

1 teaspoon balsamic vinegar

ice cubes, to serve

Method:

Juice the tomatoes, oranges and mint through a juice extractor. Stir through the sugar and balsamic vinegar until the sugar has dissolved. Serve over ice. Make 2 medium glasses. 

Carrot, orange and cardamom juice

Honey and vanilla coax out the natural sweetness of the humble carrot.

Ingredients:

1 kg (2 lb 4 oz) carrots

6 oranges, peeled
small pinch of ground cardamom
1 teaspoon natural vanilla extract (essence)

1 teaspoon honey

ice cubes, to serve

Method:

Juice the carrots and oranges through a juice extractor. Stir through the cardamom, vanilla and honey, and serve over ice. Make 2 large glasses.