- 1 cup mint leaves, loosely packed
- 1 cup baby spinach, packed
- 2 Granny Smith apples (green apples)
- 1 medium fennel bulb, trimmed and rinsed clean (set aside some of the fronds for garnish)
- Cut the green apples and fennel bulb into medium-sized pieces. (Save an apple piece for slicing into a garnish.)
- Add the mint and spinach to the juicer first. Then alternate juicing all of the apple and fennel pieces.
- Stir and sip! Garnish with fennel fronds or an apple slice as desired.
- Fresh-squeezed juice is where it’s at! Straight-from-the-source vitamins and minerals are best enjoyed straight away.
- Want to sip later? Be sure to refrigerate your spring fever fennel apple mint juice in an airtight container for up to 48 hours (max). Separation is natural, so don’t forget to give your juice a gentle stir before you drink it.
- I used a centrifugal juicer for this recipe. A masticating juicer or cold-pressed juicer should work comparably. If you’d like to make this juice using a powerful high-speed blender like a Vitamix, you may need to add a bit of water when blending the ingredients together to get things going, and then filter/strain the juice through a nut milk bag, cheesecloth or mesh strainer. (Unless of course, you wish to keep more of the fiber/pulp in the juice and the consistency is as you like it!)