Ingredients:
1 Whole Cleaned And Skinless Pineapple
3 Large Fresh Cleaned Carrots
1 Cup Of Crushed Ice (Optional Garnish)
1 Large Fresh Mint Sprig (Optional Garnish)
Information:
Serving Size 1
121 Calories Per Serving
0 Grams Of Fat
Preparation Instructions:
To begin this recipe, first take out your juicing machine and plug it in. I like to give my machine a quick inspection if it's been stored away for a while, as it's important to make sure it's clean and sterile. Next thoroughly wash and rinse your pineapple under cold running tap water. Moving forward, next take out a sharp serrated kitchen knife, and cut off the pineapple's skin and hard inner core. Once you are done there, cut your pineapple into long wedges that can be fed into your juice machine. Now on to the carrots. Wash and rinse each carrot under cold running tap water, and quarter them if they are too thick for your juicer. Now that you are ready to begin juicing, place a tall glass under the juice spout, and feed into it all of your fresh produce. As fruits and veggies can retain varying degrees of moisture, you may want to adjust your proportions accordingly. Serve the juice fresh from the juicer, or chilled. Pour it over crushed ice and a fresh mint sprig.
