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24
iten
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,blueberryjuiceand50goficingsugar,foldinggentlyuntilmixed.Taketheblueberrypulp,mixitwith
theremainingsugarandpourthemixtureinto4glasses.Pourthewhippedcreamandblueberryjuicemix
ontopandstoreintherefrigeratoruntilreadytoserve.
APPLE AND FENNEL GAZPACHO
Ingredientsfor4servings:3apples,4fennelbulbs,1lime,raspberryvinegar,hazelnutoil,salt.
Washandchopthelime,applesandfennel.Placetheminthejuicertojuice.Mixthejuicewith4tablespoons
of hazelnut oil and 1 pinch of salt using a whisk. Serve in 4 glasses, garnish with a few apple slices.
GREEN JUICE
Ingredientsfor 4servings: 1 cucumber,2fennel bulbs,1 celerystalk, 2carrots, baby spinach, parsley,
1 apple, 5 g of fresh ginger.
Wash,peelandchopthecucumber,fennel,celery,carrotsandapple.Peelthegingerroot.Washandpick1
handfulofparsleyleavesand1handfulofbabyspinach.Processthevegetablesinsmallbatchestoobtain
theirjuice.Mixandserveimmediately.
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