The agnostic juicer should also look around at the growing variety of cold drinks that we now have available: high quality kombucha (or fermented tea), bottled wheat grass, live ginger beers, dark berry concentrates. Juicing is not the only option.
Here's a couple of ideas for non-juiced drinks that are also good for us:
Iced tea carries the benefits of tea and, made this way, stays slightly warm (the best way to drink cold drinks so as not to offend the stomach).
The key questions for the iced tea maker are whether to let the tea cool or to shock it into submission; whether to add sugar and whether to use green or black.
American iced tea devotees belong in the cool camp (in the 19th century they also added champagne or claret). The Thais opt for black tea and the British add sugar (as do the southern states of America). In Ireland we just brew up and chill it.
You can skip these dilemmas by using a Celestial Seasonings or other herbal tea but for authenticity try these:
q Ingredients:
Green tea - enough for a weak pint and
a half (tea bags will do) for a subtler tea,
or black tea for a more highly flavoured
iced tea;
A few cuts of lemon;
A bucket of ice.
Flavour options:
Ginger (1 inch square finely sliced);
12 cloves, 12 Allspice berries, a 2-inch
stick of cinnamon;
Cranberry juice concentrate (sometimes
known as the Boston iced-tea option).
Prepare a large jug, filled with ice - one that won't crack when you pour hot water in. Make a pint and half of ordinary green tea, but weak.
If you opt for a highly flavoured tea, use black tea and put six cardamom pods, six Allspice berries (you could try cloves) and a one-inch stick of cinnamon into the water. Simmer gently for a few minutes before adding black tea and leaving to steep as you would any tea.
If you want a mild ginger flavour, use green tea and steep with finely sliced ginger - some recipes call for you to mash the ginger to extract the flavour before putting it into the tea.
Strain and pour the tea into the ice jar.
As an alternative to all those spices in the black tea, pour in two ounces of cranberry juice concentrate.
You can also add lemon wedges to taste. It takes out the dry tannin.