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Separate the celery stalks and wash well. Trim the root ends and roughly chop, keeping one of the tender, young stems whole to serve.
Strain the juice through a fine mesh sieve into a jug, pressing down with the back of a spoon to extract all the juice. Cover and chill or serve straight away. Stir the juice well, add a squeeze more lemon if you like, and serve in glasses with a piece of the reserved celery stalk.