Juices / 10 min
Apple fennel lemon juice
A pale, aromatic juice with crisp apples, cool fennel, lemon and parsley.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 2 glasses
Fennel gives crisp apple juice a subtle anise note, while lemon and parsley make the finish feel clean and green. It is bright without being aggressively sweet.
Ingredients
- 2 crisp apples, cored
- ½ small fennel bulb, trimmed
- ½ lemon, peeled
- ¼ cup flat-leaf parsley
- ½ cup cold water
- 1 cup ice
Method
- 1. Cut apples and fennel into pieces that fit your juicer or blender.
- 2. Juice or blend the apples, fennel, lemon, parsley and water.
- 3. Strain if blended, then serve over ice.
Estimated nutrition
- calories
- 105 calories
- fat
- 0 g fat
- carbohydrate
- 27 g carbohydrates
- protein
- 1 g protein
- fiber
- 3 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Pear can replace one apple.
- Mint can replace parsley.
- Celery can replace half of the fennel.
Good to know
Save the fennel fronds for a delicate garnish; they echo the fennel flavor without adding extra intensity.
Questions, answered.
How much fennel should I use?
Half a small bulb gives a gentle anise note. Add more only if you enjoy a stronger fennel flavor.
Will apple juice brown?
A little lemon slows browning. Store it cold in a sealed jar and drink within 24 hours.