Rainbow Juice
Rainbow Juice
Try this quick and easy Malaysian-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
Ingredients
  • 1 cup Lychees, peeled and coarsely cut
  • ½ cup Pomegranate seeds
  • 1 cup Pineapple, peeled and coarsely cut
  • 2 Carrots
  • 1 cup Spinach leaves
  • 2 Cucumbers
  • 3 Celery stalks
  • 1 Banana, peeled
  • 2 tablespoons Condensed mllk
  • Garnish:
  • ½ Banana, sliced
  • Condensed milk
  • Ice cubes
Method
  1. Using a juicer, add the lychees, pomegranate seeds, pineapple, carrots, spinach leaves, cucumbers and celery
  2. Pour the juice into a tall glass, add the banana and condensed milk then use a hand blender to process until smooth

Chef’s tip: Best to serve in a tall glass with ice; garnish with sliced bananas and add a drizzle of condensed milk

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