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Fennel and Orange
By poisoneyes | February 10, 2008
A pale, creamy orange juice with a delicious, liquorice-like flavour. Has an excellent calming effect, and is a good digestif.
Makes approx. 300 ml./ 1/2 pint
1 bulb fennel
2 large oranges
Small bunch basil leaves
Wash and trim the fennel, reserving the fronds. Roughly chop. Peel the skin from the oranges, leaving some white pith behind. Save some of the peel of garnish. Roughly chop, discarding pips if preferred. Wash the basil and add into juicer. Juice the ingredients and serve garnished with fennel fronds and orange skin.
150.9k calories ► protein 3.600g ► carbohydrate 37.25g ► fat 0.503g ► dietary fibre 6.280g ► vit. A 75.95 RE ► folate 104.5ug ► vit. C 150.3mg ► potassium 845.6mg ► calcium 151.3mg
kathryn hawkins
