the purple drank

Written By Emily Fishwick

Ingredients (per serving):

  • 1 apple

  • 1 beet root

  • 1 carrot (I prefer the taste when peeled)

    optional

  • 1/2 lemon

  • 1 inch of fresh ginger (or 1 tsp grated)

Instructions:

  • Wash all of your ingredients.

  • Half your apple and beet root.

  • Juice with your favorite juicer.

Tips:

  • This juice has a lot of pigment! Take caution on white surfaces!

  • If this is too earthy for you, try peeling your carrot and beet.

  • Give your juice a stir. Enjoy!

  • This can be served over ice or refridgered in an airtight container for 1-2 days (best when fresh).

Emily Fishwick
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the green juice