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Spring Tonic

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Serves 2

  • by from Fine Cooking
    Issue 140

Watercress’s bracing vibrancy makes it an invigorating addition to green juice, especially when paired with a tart apple. A sweeter apple will make a more mellow juice. If you don’t have a juicer, you can make this in a blender and strain it.

  • 2 ribs celery
  • 1 apple
  • 1 English cucumber
  • 1 medium bunch watercress (about 6 oz.)
  • 1 1/2-inch piece fresh ginger (optional)
  • 1 Tbs. fresh lemon juice; more to taste

Cut the celery, apple, and cucumber into pieces that will fit in the mouth of a juicer. Set aside a few sprigs of watercress for a garnish, if you like, and run the remaining watercress, celery, apple, cucumber, and ginger, if using, through the juicer into a pitcher. Stir in the lemon juice, adding more to taste. Serve garnished with the cress sprigs, if using.

nutrition information (per serving):
Calories (kcal): 45, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 2, Monounsaturated Fat (g): 0, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 0, Sodium (g): 35, Cholesterol (g): 0, Fiber (g): 2,

Photo: Scott Phillips

Completely awful. One sip and down the drain. Skip the Spring Tonic, have a Gin and Tonic.

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