Name: Raspberry Ginger Sweet Tart
Ingredients: 1 Cup Raspberries (frozen IQF, partially thawed (reserve 2 frozen raspberries for garnish)); 1 Apple (Granny Smith, cored and quartered); 1 Cup Grapes (green, seedless, stem removed, frozen); 1 Cup Cucumber (peeled and quartered); 1 Inch Piece (approx. Ginger, fresh, peeled); 2 Tablespoons Lemon (fresh juice); 1/2 Cup Water (sparkling or still, chilled)

Raspberry Ginger Sweet Tart

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Try this refreshing summer sipper made with frozen raspberries with a kick of fresh ginger!

Servings 6 oz. servings

Author Mary Kimbrough

Ingredients

1 Cup Raspberries frozen IQF, partially thawed (reserve 2 frozen raspberries for garnish)
1 Apple Granny Smith, cored and quartered
1 Cup Grapes green, seedless, stem removed, frozen
1 Cup Cucumber peeled and quartered
1 Inch Piece approx. Ginger, fresh, peeled
2 Tablespoons Lemon fresh juice
1/2 Cup Water sparkling or still, chilled

Instructions

Assemble juicer for processing.
Remove frozen raspberries from freezer and allow to partially thawing prior to processing 10-15 minutes. Raspberries can be processed from frozen.
Add all ingredients through the juicer except lemon juice and water.
Stir lemon juice and water into juice to reach 12 fl oz.
Stir or shake the juice and pour into two glasses. Cover and refrigerate juice if not consumed immediately.
Top with one frozen raspberry per serving.
Serve.