A quick and tangy juice recipe with an unforgettable colour.
Serves 2 – makes about 300ml
Ready in 10 minutes
Per serving:
91kcals
0.7g fat (no saturated)
1.9g protein
20g carbs
19.4g sugar
trace salt
1. Peel the kiwis, quarter and juice. Quarter the apple and juice, then juice the whole sprigs of mint. Mix the juices together. Chill. Serve in short glasses, and pop in an ice cube, if you like.
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The best of British cooking from Hugh Fearnley-Whittingstall
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