Tomato Apricot Refresher
Tomato Apricot Refresher - Flavorful blend with plenty of antioxidants. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Essential oils as well as tanning agents from basil declare war on stomach cramps and stomach cramps. Tomato juice contains a lot of lycopene, an antioxidant that protects the body's cells from damage.
If you have enough time, you can let the cooled tomato juice steep in the refrigerator overnight, so it tastes even more aromatic.
(Percentage of daily recommendation)
| Calorie | 40 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 20 ozs Tomato juice
- 2 bay leaves
- salt
- peppers
- cayenne pepper
- 1 lemon
- 4 stalks Basil
- 4 Apricot
- 12 ozs cold Sparkling water
- Ice cubes
Preparation steps
Heat tomato juice with bay leaves, a little salt, pepper and cayenne pepper in a pot. Squeeze the lemon, add the juice to the tomato juice, bring to the boil and cook for 5 minutes at medium heat. Remove from the heat, allow to cool slightly and then place in the refrigerator for 1 hour.
Meanwhile, wash the basil, shake dry and pluck the leaves. Put 4 leaves aside, cut the rest into fine strips. Wash apricots, grate dry, halve and remove seeds. Cut apricots halves into fine slices.
Remove the bay leaf from the tomato juice; finely puree half of the apricots with the juice and divide into 4 glasses with basil strips. Fill up with sparkling water and ice cubes, add apricot slices and garnish with basil leaves. Serve immediately.
