Amla and ginger juice
Sharp, bitter and warming. Amla is one of the richest fruit sources of vitamin C, and the ginger takes the edge off the astringency.
Method
- 1
Deseed the amla and chop roughly.
- 2
Blend with an equal volume of water and a thumb of ginger until smooth.
- 3
Strain through a fine sieve or muslin, pressing the pulp.
- 4
Salt to taste. Drink fresh.
Before you start
Very astringent undiluted; dilute if it is uncomfortable. Not suitable if you have been told to limit potassium.
Keeping it
Drink within a few hours. It oxidises quickly and browns.
Where it comes from
Amla season runs through winter across most of North India, which is when this is made and, traditionally, when it is drunk.
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