3 lb of fresh whole carrots
1 or 2 stalk of celery
1 granny smith apple
3 to 6 sorrel leaves to taste
Directions
This juice requires the use of a juice machine such as the Champion,
the Juice Man, Olympic, or the like. The sorrel adds a nice lemony
tartness to the drink that helps the celery balance the sweetness of
the carrots. For the apple, use no other than the Granny Smith, its
sour flavor is an essential ingredient to this juice.
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Clean the carrots and remove any green parts. Wash the celery but do
not remove the leaves. Cut the granny smith apple into 1/8th segments
and remove the bitter seed pod. Rinse the sorrel leaves. Run
everything through the juicer starting with the carrots. After one or
two carrots have been run through the machine put the celery and
sorrel through and then alternate carrots and apples until they are
gone. Strain the juice through a couple layers of cheesecloth or a
fine strainer to remove the pulp that makes it through the juicer
screen if desired (this will produce a clear juice devoid of the
grittyness, that some people do like).
Servings: 10 servings
Carrot~ Celery~ & Apple Juice With Sorrel Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit; Juicer; Vegetable
The History of Recipes
Food historians have traced the existance of recipes far back into the distant past, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to academics is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years we find a couple of books which were published in the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that appears on menues today, but instead recipes for the types of food cooked for the wealthy. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as basil and rosemary. These new foods and tastes created an eruption in recipe publications, some of which are kept safe in private collections. During the succeeding few hundred years, the families of Europe strove to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes were at a premium. However, it was during the 19th century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down popular recipes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Carrot~ Celery~ & Apple Juice With Sorrel recipe.
