This morning I am multitasking - trying to write at the same time as eat breakfast which includes a shot of this brilliant, deep, blood red juice.
The combination of flavours is an accident.
Lemongrass is not noted for its juiciness so I have never thought of it as a prime candidate for the juicer. But in a flash of 'have I got anything left in the fridge to add to my juice this morning?' I decided to send a stick down the chute along with the other ingredients.
It only needed a drop or two of its heady floral lemony flavour to
permeate the earthy flavours of beetroot and carrot juice.
The combination worked very well.
The flavour of lemongrass is owed in part to a compound called citral which is also found in lemon verbena - a summer herb which I grind with sugar and sprinkle on strawberries.
I have to confess to deviating from the recipe slightly not bothering to squeeze the juice from the lemon but dispatching through the juicer in quarters. The rind added an extra zing and cut through the sweetness of the juice.
Stay tuned for next weeks posts - a couple of smashing pictures and lovely Christmas recipes.
