FRUIT AND VEGETABLE JUICES

PREPARATION :
1- Beetroot and orange carrot juice: Wash beets, peel and cut into pieces. Place the beet pieces in a saucepan, cover at the water level and cook over medium heat for about 15 to 20 minutes. Remove the beet from the heat and let it cool in the cooking water. Grate the carrots in a fine grater. In a blinder, mix the beetroot with its cooking water, the grated carrots and the orange juice. Perfume the orange blossom water juice and serve it well chilled.
2- Juices of dried apricots to orange: Wash the dried apricots and soak them in 25 cl of orange juice during 60 mn to rehydrate them. In a blinder, mix the rehydrated apricots with the orange juice. Serve the juice well chilled.
3- Melon juice and ginger pomelos: Squeeze the pomelos to extract the juice. In a blinder, mix the pomelo juice with the melon flesh, the fresh ginger and the honey. Serve the juice well chilled.

INGREDIENTS :
For bettrave and carrot orange juice:
2 beautiful beets
2 carrots
1 liter of freshly squeezed orange juice
2 tbsp. orange blossom water
For dried apricot juice with orange:
100 g dried apricots
1 liter freshly squeezed orange juice
For melon juice and ginger pomelos:
4 big pomelos
350 g orange melon flesh
2 cm grated fresh ginger
10 cl of ice water
2 tbsp. honey (or more depending on the taste)

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