chhiouat

PREPARATION

1- Beet and carrot orange juice: Wash the beets, peel them and cut them into pieces. Place the beet pieces in a saucepan, cover with water and cook over medium heat for about 15 to 20 minutes. Remove the beet from the heat and let it cool in its 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 flower water juice and serve it chilled.
2- Dried apricot juice with orange: Wash the dried apricots and soak them in 25 cl of orange juice for 60 minutes to rehydrate them. In a blinder, mix the rehydrated apricots with the orange juice. Serve the juice fresh.
3- Melon juice and ginger pomelo: Squeeze the pomelo to extract the juice. In a blinder, mix the pomelo juice with the melon flesh, fresh ginger and honey. Serve the juice fresh.

INGREDIENTS

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

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