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
It is quite possible to trace the history of recipes back into the far past, at least as far back into recorded history as ancient Egypt, and maybe further still. Having said that, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to experts is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Continuing our culinary historical journey, there are a couple of interesting books from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the nobility of the period. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including basil and rosemary. The introduction of these new herbs and spices caused an outbreak in recipe manuscripts, most of which still exist in private collections. Over the succeeding few centuries, the powerful families of Europe competed with each other to serve up the best banquets, and as a result the best cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the 1800s that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Carrot~ Celery~ & Apple Juice With Sorrel recipe.
