Fennel, mint, salt and grape refresher

This is a great go-to recipe for warm weather, or days when you’re just not feeling yourself. The ingredient combination is particularly cleansing and refreshing on the palate – calming for your digestive system, and a great way to ensure a joyful belly! You can also enjoy this with Dosha Churna Spice Mix (see here) instead of the ginger apple juice – it makes a lovely refreshing drink for guests as an alternative to wine in the summer.

Serves 6–8

600g red or black grapes

200g fennel

25g fresh mint leaves

150ml (⅔ cup) water

large pinch of salt

1 Place the grapes, fennel and mint in a blender and roughly blend, adding 60ml (¼ cup) of the water. Retain a little texture, rather than blending until smooth, so that the grape seeds don’t get blended and go brown. (Alternatively, use green seedless grapes and blend until smooth.)

2 Place a fine-mesh sieve over a large jug and pour in the pulp. Add a weight if you like, or pound with a rolling pin, to press through as much juice as possible.

3 Set the pulp aside and stir the remaining water and the salt into the liquid. Serve.

TIP

•

Cook the pulp and use to top porridge.