Once grated, take a handful of the flesh in your hands and squeeze it over another bowl to catch all the juices. Don’t do this if you want to make the tonic! Unless you like salty, briny juice. Some people recommend to sprinkle zucchini with salt and leave it for a few minutes to draw out the juice.
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Wash the zucchini well and grate it together with the skin. I often use grated zucchini to make fritters, muffins, cakes and quiches, so I use the larger hole of a hand-held grater.
Obviously, you can simply use a juicer or a blender to extract the zucchini liquid, especially if you’re not planning to use the grated flesh in cooking. This zucchini juice tonic tastes invigorating and zingy and you can feel all those vitamins and nutrients rushing through your body. Together, these three ingredients create a powerful combo that helps to boost the immune system, stimulates digestion, lowers inflammation and much more. While lemon juice has potent antioxidant properties, helps to fight cold and flu and assists with digestion. Ginger is an amazing superfood and contains nutrients and compounds with many proven health benefits and powerful medicinal properties.
Lemon juices recipes skin#
Zucchini juice contains the same nutrients as the vegetable (minus the fibre) and is rich in folic acid, Vitamins C, K, manganese and antioxidants such as carotenoids, lutein and zeaxanthin, most of which are found in the skin of the zucchini (where the colour is). In fact, I seek out recipes using grated zucchini just so I have leftover juice to play with. You can use leftover zucchini juice in soups and stews but I recently started making these ginger and lemon tonic shooters and I can’t get enough of them.
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