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- Prep:
5 min - Cook:
60 min
Ingredients
- 240 grams fennel bulb white parts only, approx. 1/2 bulb
- 2 piece apple, Fuji or Washington medium size, cored but not peeled
- 2 piece fennel stalk with leafs
- fennel leaves for decoration
- 1/2 piece lemon juice only
- 2 piece Martini glass
This juice blends a traditional juicing fruit with a very unlikely ingredient into a smooth and refreshing concoction. Ensure to use very young bulbs of fennel only, as they have much less "bite"in taste and have a very fruity flavor. Chill the fruits well before juicing them
Method
- Cut the fennel bulb in half and then into wedges, removing the hard stem part at the bottom of the bulb.
- Slice the apple in wedges and force both fruits through a juicer.
- Mix with the lemon juice to avoid discoloration and according to taste, then garnish with the fennel stalk and the fennel sprigs and serve immediately
