Prep Time:10 mins
Cook Time:0 mins
I make this most mornings before I make my green juice. I pour it into a cleaned, recycled passata jar, and then top up with filtered water which I pour into the juicing jug to make sure I get every last drop of zing! Then I pop the lid on and keep it in the fridge door ready for when I need to add a bit of fire in my belly or a spring in my step. It always perks me up, no matter what time of day. It will need a good shake before you pour!
- 1 lime
- 1 lemon
- ½ deseeded cayenne chilli*
- 3 cm³ skinned ginger root
- filtered water
Wash your fresh produce! Even though I use organic lemons I still like to take the skin off my citrus fruit, and leave as much pith on as I can, as I find the skin bitter. You can keep it on if you prefer!
Quarter your lime & lemon, cut up your ginger root. Juice them altogether - so ¼ lime ¼ lemon & a chunk of ginger root.
Once the fruit is all juiced, juice the chilli. I put all the fruit pulp through the juicer again to ensure I get all the chilli juice out - you can see the photo of the chilli juice in the citrus.
Then pour the lot into a jar, top up with water - if you are feeling fancy use coconut water! I use filtered water, pop the lid on and keep it in my fridge.
*my samson juicer gets a potent amount of juice from half a deseeded chilli - it is hot! If you juicer works differently you may need to use more chilli than this!