To call fresh juice "refreshing" is a well-worn cliché, but some clichés are worth repeating. Apple cucumber mint juice at the end of a work-packed weekday is an excellent pick-me-up. When you’ve had a luxurious dinner, try apple mint cucumber juice first thing the next morning – it’s a wonderful way to balance out the indulgence of the previous meal.
The combination of apple, cucumber and mint is loaded with nutrients and has excellent digestive properties. Their flavors and hues play off each other beautifully as well. Apple adds sweetness to the drink, and cucumber and mint color it a beautiful translucent green.
I have got myself a nice new juicer recently and am going bonkers trying out various combinations of fruit and vegetable juices with it. This juicer has a wide-mouthed funnel into which the fruits and vegetables go in without the fuss of peeling and chopping. Apples need not be cored, nor mint leaves plucked off the stems. One can simply wash the fruits and vegetables and put them straight through the funnel.
- Apple – 1* (weight ~150 grams)
- Cucumber – 1 (weight ~200 grams)
- Mint leaves – 1/3 cup
- Lime juice – 1 teaspoon, freshly squeezed
*Choose any variety of apple you like. The color and sweetness of the juice will vary according to the apple used. I have used the Fuji apple.
In the juicer funnel, stack the ingredients. Place mint leaves at the bottom – this extracts the maximum juice from the mint leaves.
Squeeze the lime juice into the bowl that would collect the juice.
Start juicing. And it’s done within seconds.
To serve apple cucumber mint juice:
Add ice cubes to the glass. Garnish with a slice of lime and some fresh mint leaves. Serve immediately.
Tender, non-bitter cucumbers work best for juicing. Cucumber need not be peeled, but I remove the ends before juicing as they tend to be bitter.