Asparagus and Melon Juice Cocktail
with Lemon Balm
|Saturated Fat Acids||0.1 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Rinse asparagus, trim off woody ends and cut stalks into pieces.
Halve melon and scoop out seeds with a spoon. Cut into wedges. Remove rind and coarsely chop flesh.
Rinse orange with hot water, pat dry and use a citrus zester to remove peel.
Rinse lemon balm and shake dry. Set a few leaves aside for garnish.
Quarter orange and remove rind. Using an electric juicer, juice orange, lemon balm, asparagus and melon. Fill a glass with ice. Pour in juice and stir. Serve immediately, garnished with orange zest and reserved lemon balm leaves.