Wake Up Call Recipe

Wash and prep

Wash the apples thoroughly under running water to remove wax or residue. Peel about 25 g of fresh ginger and trim any bruised spots. Quarter the apples and remove cores. Roll the lemon firmly on the counter to loosen juices, then halve and juice one half (you need about 30 ml/2 tablespoons). Reserve a thin lemon slice for garnish.

If using a juicer

Feed the quartered apples and peeled ginger through a cold-press or centrifugal juicer alternately to extract juice. Collect in a pitcher. Stir in the fresh lemon juice and add the cayenne pepper. Taste and, if you prefer sweeter, stir in up to 1 tablespoon honey or maple syrup. If the juice is too concentrated, add up to 60 ml cold water to dilute to desired strength. Chill briefly or serve over ice.

If using a blender

Place the quartered apples, peeled ginger, fresh lemon juice, and 60 ml cold water in a blender. Blend on high until very smooth (30–60 seconds). Strain the blended mixture through a fine mesh sieve or nut milk bag into a pitcher, pressing or squeezing to extract as much liquid as possible. Discard pulp or reserve for baking. Stir in cayenne pepper and honey/maple syrup to taste. Adjust thickness with additional water if needed and chill or serve over ice.

Pour the juice into two tall glasses over ice if desired. Sprinkle a light pinch of cayenne on top of each glass (about 1/8 tsp per glass) or rim the glass with lemon and cayenne for extra kick. Garnish with the reserved lemon slice. Serve immediately for best freshness.