Sunset peach

The carrots add a surprising creamy sweetness to this fruity juice.

Ingredients

• 2 peaches or nectarines
• 1 apple
• 2 carrots
• 1 handful of raspberries
• 3–4 ice cubes, to serve

Method

Halve the peaches or nectarines, remove the stones and chop the flesh into chunks. Cut away a small wedge or two and reserve for the garnish, then juice the rest of the fruit. Cut the apple into quarters and remove the core and tough stalk, then pop the quarters through the juicer. Top and tail the carrots and chop into chunks if they are particularly large, then put them through the juicer along with the raspberries.

Give the juice a stir to combine, then pour into a glass with a couple of ice cubes and serve garnished with the peach/nectarine wedges.

Nutrients

Beta-carotene, biotin, folic acid, vitamins B3 and C; calcium, magnesium, manganese, phosphorus, potassium, sodium, sulphur

I Love My Juicer: Over 100 Fast, Fresh Juices and Smoothies, by Natalie Savona. Nourish Books, 2018. Paperback, £12.99. Commissioned photography by William Lingwood.

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