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Ingredients
Cranberry-Melon Juice
- Ingredients
- 7 ozs Cranberry
- 18 ozs Watermelon (chilled)
- 5 ozs Cucumber (chilled)
Rinse cranberries in a sieve and drain well.
Halve the piece of melon, remove seeds and cut flesh from the shell; reserve about 1/3 for garnish.
Rinse cucumber thoroughly with hot water and wipe dry. Cut 2 thick rounds and reserve for garnish. Cut remaining cucumber into chunks.
Extract juice from cranberries, melon and cucumber chunks in a juicer (or puree in a blender). Pour into a tall serving glass.
Cut the reserved melon into long, thick sticks and place in glass. Cut a slit in reserved cucumber slices and place on the glass edge. Serve immediately.
(Percentage of daily recommendation)
Calorie | 145 cal. | (7 %) | ||
Protein | 2 g | (2 %) | ||
Fat | 1 g | (1 %) | ||
Carbohydrates | 28 g | (19 %) | ||
Sugar added | 40 g | (160 %) | ||
Roughage | 0.5 g | (2 %) |
Healthy, because
This juice is high in pantothenic acid, also known as vitamin B5, which promotes the breakdown of fat and plays a role in the formation of fatty acids and cholesterol.
Even smarter
Melon and cucumber harmonize so well because botanically they belong to the same family, have a very similar consistency, and are both characterized by a very high water content.