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JUICE RECIPE BOOK
LEMON JUICE
Ingredients for 4 servings: 3 large lemons, 1 apple, brown sugar.
Wash and peel the lemons and chop them into small cubes. Wash and peel the apple. Place the ingredients
in the juicer with 1 glass of water. Once processed, sweeten with brown sugar to taste. Serve with 1 teaspoon
of crushed ice.
REVITALISING COCKTAIL
Ingredients for 4 servings: 1 watermelon (1 kg), fresh basil, vodka.
Remove the rind and seeds from the watermelon and cut it into small cubes. Wash and pick 1 handful of
basil leaves. Place the watermelon and basil in the juicer and juice. Shake the juice with 4 tablespoons of
vodka and crushed ice and serve in 4 tumblers, garnishing with a few basil leaves.
BLUEBERRY DESSERT
Ingredients for 4 servings: 1 kg of blueberries, 500 g of whipped cream, 70 g of icing sugar.
Wash and drain the blueberries, then place them in the processor to obtain their juice. Combine the whipped
cream, blueberry juice and 50 g of icing sugar, folding gently until mixed. Take the blueberry pulp, mix it with
the remaining sugar and pour the mixture into 4 glasses. Pour the whipped cream and blueberry juice mix
on top and store in the refrigerator until ready to serve.
APPLE AND FENNEL GAZPACHO
Ingredients for 4 servings: 3 apples, 4 fennel bulbs, 1 lime, raspberry vinegar, hazelnut oil, salt.
Wash and chop the lime, apples and fennel. Place them in the juicer to juice. Mix the juice with 4 tablespoons
of hazelnut oil and 1 pinch of salt using a whisk. Serve in 4 glasses, garnish with a few apple slices.
GREEN JUICE
Ingredients for 4 servings: 1 cucumber, 2 fennel bulbs, 1 celery stalk, 2 carrots, baby spinach, parsley,
1 apple, 5 g of fresh ginger.
Wash, peel and chop the cucumber, fennel, celery, carrots and apple. Peel the ginger root. Wash and pick 1
handful of parsley leaves and 1 handful of baby spinach. Process the vegetables in small batches to obtain
their juice. Mix and serve immediately.
