Recipes

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