Juice Recipe: Orange, fennel bulb and lemon
TGIF. Another week grinding endless meetings, drama, headaches, commute. More smiles than frowns this time, though; the small victories.
Need to wind down, maybe a brew or something stronger. Or maybe something healthier, like this orange with fennel juice.
Just the right amount of sweet with a vibrant acidity and the unmistaken flavor and aroma of licorice.
Another week in the life. All worth it.
Summery juice recipe with simple ingredients but interesting results. The orange, well know and liked, is laced with the natural licorice flavor and aroma of fennel while the lemon and mint offset its impetus.
Delicious yellow color, smooth and refreshing. Those with a sweet tooth may want to add a bit of Stevia.
Best served chilled or with ice.
Apple Cider Vinegar
Stevia
Your notes for: Orange, fennel bulb and lemon
Reviews for: Orange, fennel bulb and lemon
Orange juice, but interesting.
Orange
NavelSqueezed, poured or juiced, a solid citrus with a sweet tar flavor, floral tones, smooth texture and intense yellow color juice.
Fennel
BulbThis dense bulb may produce a high juice yield, however, for most recipes, a hint of its intense licorice flavor will be more than enough.
Mint
SpearmintThe fresh, intense and characteristic flavor of this herb can overwhelm easily other ingredients; use with caution.
Steps to optimize juice yield
Orange
Peel and cut in wedges. Remove pits.
Fennel Bulb
Remove outer layer (like an onion) and cut the ends. Cut into wedges.
Lemon and Mint
Peel lemon and cut into quarts. Remove seeds. Wash mint and do not remove stems.
Juice
Start with half the fennel, then add all the orange. Add lemon and mint. End with the rest of the fennel.