RECIPE BY The Bon Appétit Test Kitchen
PHOTOGRAPH BY Jamie Chung
2 Granny Smith apples, halved, cored, finely chopped
1 3″-piece-English hothouse cucumber, finely chopped
1 cup (packed) fresh spinach
3/4 cup brewed green tea, room temperature
1/4 cup fresh mint leaves plus 2 sprigs mint
2 tablespoons honey
Fresh lemon Juice
Purée apples, cucumber, spinach, tea, 1/4 cup mint leaves, and honey in a blender until very smooth. Strain juice through a fine-mesh sieve into a medium pitcher. Season to taste with lemon juice.
Divide juice between glasses. Garnish each with a mint sprig.
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