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VIRGIN MARY
This is a recipe I shared with one of the world’s top
cocktail bars, the members club @ The Ivy in Sydney.
It’s fair to say it blew the staff away at the Hurom
demonstration.
As a long term Hurom user, I always felt that the
concept of a Virgin Mary (or Bloody Mary if you so
chose!) could easily be improved upon by simply doing
away with the cartoned / bottled tomato juices just
about all Mary variants are made with and build the juice
up from scratch with an all-fresh ingredient cast that will
blow your mind with avours and nutrients. I encourage
you to play around with the quantities to suit your
tastes. When I’m at home I’ll double the chili and garlic
as I have a particularly spicy palette.
• 3-4 tomatoes
• 1⁄2 red capsicum
• 1⁄2 cup cucumber
• 1⁄2 cup carrots
• 1 garlic celery sticks
• 1 garlic clove, peeled
• 1 hot chili
HUROM’S
TOP 4 JUICES
www.hurom.com.au
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