SOLIS CITRUS JUICER PRO Mode D'emploi page 60

O R A N G E & PA S S I O N F R U I T
I C E C U B E S
Makes 6
• Ingredients
4 large oranges, halved
80 ml (1/3 cup) fresh passionfruit pulp
(about 4 passionfruit)
2 tablespoons light agave nectar
• Directions
1. Using the juicer, squeeze the oranges
into a jug. You will need about 580 ml
(2 1/3 cups) orange juice.
2. Stir in agave nectar until dissolved and
well combined.
3. Divide juice mixture among 6 x 120 ml
capacity ice cube moulds. Divide pas-
sionfruit pulp among moulds. Place
the ice cube moulds in the freezer for
approx. 5 hours until the mixture has
frozen.
• Note
Should you wish to prepare this recipe
for small children, strain the passion-
fruit pulp through a sieve to remove
the kernels.
60
L I M E G R E E N
S M O O T H I E
Makes 1 liter
• Ingredients
2 limes
50 g (2 cups) baby spinach leaves
1 frozen banana, roughly chopped
250 ml (1 cup) milk
250 ml (1 cup) chilled coconut water
1 tablespoon light agave nectar
5 ice cubes
• Directions
1. Finely grate rind of 1 lime into a jug.
Cut limes in half. Using the juicer,
squeeze limes into jug. Transfer grated
rind and juice to a blender jug.
2. Add remaining ingredients and secure
lid. Blend on high speed for 1 minute
or until pureed and smooth. Serve im-
mediately.