Skip to main content

Try one of David Lee's summer juices: Sea buckthorn berry and carrot juice; ginger root, apple and celery juice; and beetroot juice

The juices are best if they're consumed chilled and, for optimal nutrition, right after they're made. If you're making the juice the day before, keep it in a mason jar in the fridge. Of course, homemade juices are also a great, healthy option at summer parties - just make sure to keep them on ice and to serve them very cold. One of my favourite ingredients - the sea buckthorn berry - is high in antioxidants and ideal for a summer juice. You can purchase sea buckthorn berries at many farmers markets.

Chef David Lee is co-owner of Nota Bene in Toronto.

Servings: 2

Sea buckthorn berry and carrot juice

1 cup sea buckthorn berries

6 medium-sized carrots, washed, peeled and chopped

Ginger root, apple and celery juice

1 cup celery, washed and chopped

3 cups apples, washed, chopped and seeds removed

1 small nugget ginger root, peeled

Beetroot juice

4 cups fresh local beetroot, washed, peeled and chopped


Combine each list of juice ingredients in a juicer and liquefy. Serve each very cold and consume right after juicing if possible.