From: Chef/consultant Sharon Hage. Yield: 2 servings (6 oz. each).
2 cups raspberries, IQF, partially thawed
1 cup cucumber, peeled and quartered
1 stalk celery, trimmed
1 slice jalapeno, fresh, seeded
1 apple, granny smith, cored and quartered
2 Tbsp. fresh lemon juice
1 pinch salt, kosher
3 grinds black pepper, cracked, fresh
½ cup water, chilled
4 sprigs fresh basil, muddled or crushed
as needed for garnish, 4 celery stalks with leaves and 4 basil sprigs
Assemble juicer for processing. Remove frozen raspberries from freezer and allow to partially thaw prior to processing, 10-15 minutes. Raspberries can be processed from frozen. Juice the raspberries, cucumber, celery, jalapeno and apple. Add lemon juice, salt, black pepper and chilled water to the juice. (If juice is not served immediately, cover and refrigerate.)
Muddle basil stems in the bottom of 4 glasses or gently crush. Stir or shake the juice and pour into glasses. Garnish with frozen raspberries or celery stalk and basil sprig.
Spirits option: Add 1½ oz. vodka and cubed ice to a highball glass. Pour juice over the top and garnish.