2 JAZZ™ apples in the skin, cubed
2 slices fresh ginger
125 ml (½ cup) water
1 celery stalk, chopped
4 fresh mint leaves
2,5 ml (½ tsp) lemon juice
2,5 ml (½ tsp) finely grated ginger or more to taste
another JAZZ™ apple in the skin, sliced for garnish

1. Place apples and ginger slices with water in a small pot. Bring to the boil over medium heat and simmer for about 15 minutes or until the apple is soft.
2. Remove ginger and add the celery, mint, lemon juice and grated ginger. Blend to a purée with a stick blender.
3. Spoon 60 ml (¼ cup) of the purée into a glass and top with 125 ml (½ cup) cold water – this makes one serving of juice.
4. Garnish with JAZZ™ apple slices and serve with ice.

By: Heleen Meyer