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Apple & Fennel Juice

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Apple & Fennel Juice

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Ingredients

Adjust Servings:
240 grams fennel bulb white parts only, approx. 1/2 bulb
2 apples Fuji or Washington medium size, cored but not peeled
2 piece fennel stalk with leafs
fennel leaves for decoration
1/2 Lemon Juice
2 Martini glasses
  • Serves 2
  • Medium

Ingredients

Directions

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Fennel is well-known for its licorice-like flavor and health benefits. Mixing it together with apples, lemon juice and martini results in an incredible drink that you will surely appreciate.

This apple & fennel juice blends a traditional juicing fruit with a very unlikely ingredient into a smooth and refreshing concoction. Ensure to use very young bulbs of fennel only, as they have much less “bite in” taste and have a very fruity flavor. Chill the fruits well before juicing them.

How to Prepare the Apple & Fennel Juice

  1. Cut the fennel bulb in half and then into wedges, removing the hard stem part at the bottom of the bulb.
  2. Slice the apple in wedges and force both fruits through a juicer.
  3. Mix with the lemon juice to avoid discoloration and according to taste, then garnish with the fennel stalk and the fennel sprigs and serve immediately

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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