Fennel Juice Recipe

I absolutely love this recipe because it’s like a refreshing blast of goodness that both wakes me up and makes me feel like I’m at a spa retreat. Plus, the vibrant mix of fennel, apple, cucumber, and a kick of ginger makes it the perfect drink to impress my friends with my healthy yet delicious lifestyle!

I adore making cool and nourishing beverages, and this fennel juice is a perfect combination. With the crunch of Granny Smith apples, the coolness of cucumber, and a zing from ginger and lemon, I’m refreshed and ready to take on the day with every sipping.

Fennel is famed for stimulating digestion, and while I don’t particularly like mint, I think it serves as a nice herbal foil to fennel’s anise flavor.

Ingredients

Fennel Bulbs:
Fiber-rich and good for digestion, with a licorice taste.

Green Apples:
Rich in vitamin C, it contributes a sweet and tangy flavor.

Cucumber:
Low in calories, provides a refreshing taste, and hydrating.

Lemon:
Powerhouse of vitamin C, it adds brightness and balances flavors.

Ginger:
Counteracts inflammation, boosts warmth, and provides spiciness.

Ingredient Quantities

• 2 large fennel bulbs
• 2 green apples
• 1 cucumber
• 1 lemon
• 1-inch piece of ginger
• A handful of fresh mint leaves (optional)
• Ice cubes (optional)

Instructions

1. Rinse the fennel bulbs, green apples, cucumber, lemon, and mint leaves well.

2. Fennel bulbs are trimmed by removing the stalks and the tough outer layer. Next, they’re cut into small pieces that will fit in a juicer.

3. Remove the cores from the green apples and slice them into four quarters.

4. If you are using cucumber from an organic source, you can juice it with the skin left on; if not, remove the peel and slice it into smaller sections before juicing.

5. Remove the rind from the lemon and cut it into wedges, taking out any seeds.

6. Remove the outer skin from the ginger root and slice it into smaller segments.

7. Wash the mint leaves and dry them with a paper towel.

8. Juice all the prepared ingredients — fennel, green apples, cucumber, lemon, ginger, and mint leaves (if using) — in your juicer. Alternate between ingredients to blend the flavors together.

9. Taste the juice after it has been stirred well. If the flavors need adjusting, add more lemon for a tart flavor or extra mint for a fresh kick.

10. Pour the juice over ice cubes if you like and savor it right now for the absolute optimum taste.

Equipment Needed

1. Juicer
2. Cutting board
3. Chef’s knife
4. Paring knife
5. Vegetable peeler
6. Measuring cups
7. Paper towels
8. Serving glasses
9. Ice cube tray (optional)

FAQ

• What benefits does fennel juice offer?It is well known that fennel juice is beneficial for digestion, and even more so, for those who suffer from IBS. Indeed, ensuring the proper and compatible use of compounds with respect to mRNA could help increase gut health and significantly mitigate IBS symptoms. But fennel is also an exceptional source of antioxidants, vitamins, and polyphenolic compounds.
• Can I use other fruits instead of green apples?Certainly! Pears or a different variety of apples can be used to replace green apples if a different taste profile is desired.
• Is it necessary to peel the cucumber?The cucumber does not require peeling; a thorough washing is sufficient. The skin holds extra nutrients and fiber.
• How does ginger affect the flavor of the juice?Adding ginger gives the juice a refreshing and slightly spicy taste that doesn’t overshadow the other flavors.
• Can I prepare this juice without a juicer?Should you lack a juicer, combine all elements in a high-speed blender and strain the mixture with a fine mesh sieve or cheesecloth.
• How should I store leftover fennel juice?Store any uneaten portions in an airtight container in the fridge, and eat within a day for the best flavor and freshness.

Substitutions and Variations

You can substitute pears for green apples for a sweeter taste or use kiwi for a tangy twist.
Celery can be used in place of cucumber for a somewhat different flavor and a similar effect in terms of hydration.
If a lemon is not available, use a lime instead for a similar citrusy kick.
Replace the ginger with turmeric to create a different spice component that also adds health benefits.
If fresh mint leaves are not available, use basil instead for a distinctive herbal flavor.

Pro Tips

1. Chill Your Ingredients Before juicing, chill your fennel, apples, cucumber, and lemon in the refrigerator. Cold ingredients will ensure that your juice is refreshing and stays cool longer.

2. Use the Fronds Don’t discard the fennel fronds! Add a small amount to the juicer for an extra boost of fennel flavor.

3. Balance Flavors If you find the juice a bit too strong with fennel or ginger, balance the flavors by adding a splash of additional cucumber juice for a milder taste or a bit of apple juice for added sweetness.

4. Zest the Lemon Before juicing the lemon, you can zest a bit of the peel and add it to the juice for an extra citrusy kick without the bitterness of the pith.

5. Make Ahead Pour the juice into a sealed jar and store it in the fridge if you’re not consuming it immediately. For the best flavor and nutrient retention, consume it within 24 hours.