Raspberries are a rich source of the antioxidant vitamin C, with a single serving providing 50-percent of your daily recommended amount.
These babies also contain anthocyanins, which help fight inflammation—especially after you hit the gym.
Skill level: Beginner
Start to Finish: 10 minutes, plus thawing time
Prep: 10 minutes
Cook: 0 minutes
2 cups frozen raspberries partially thawed
1 cup cucumber, peeled and quartered
1 stalk celery, trimmed
1 slice jalapeno, seeded
1 apple cored and quartered
2 tablespoons lemon juice
1 pinch Kosher salt
3 grinds black pepper
½ cup water
4 sprigs basil
4 celery stalks with leaves and 4 basil sprigs
- Assemble juicer for processing.
- Remove frozen raspberries from freezer and allow to partially thaw prior to processing, 10-15 minutes. Raspberries can be processed from frozen.
- Juice raspberries, cucumber, celery, jalapeno and apple.
- Add lemon juice, salt, black pepper and chilled water to the juice.
- Muddle basil stem in the bottom of 4 glasses or gently crush.
- Stir or shake the juice and pour into glasses.
- Cover and refrigerate if juice is not consumed immediately.
- Garnish with frozen raspberries on top.
Nutrition Information (per serving, 6 fluid ounce serving)
Calories: 65; Total Fat: 0 grams; Protein: 2 grams: Carbohydrates: 14 grams; Sugar: 10 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 170 milligrams
Recipe and photo by National Processed Raspberry Council.