What makes the difference here is the organic clover leaves — the same edible clover found at organic market gardeners and specialist florists around St Patrick's Day, rather than a simple decoration borrowed from Irish folklore. Juiced with young spinach leaves and a few mint leaves, they give the shot a vivid, almost fluorescent green, while the clover sprouts add a soft, slightly nutty note underneath. Daikon radish adds a subtle peppery kick that stops the shot from tasting only of greens, and the cucumber goes in last, mainly to help rinse out the remaining pulp in the juicer before serving. Mint is used sparingly — just three leaves — to flavour the shot without turning it into a mojito. Served in small shot glasses rather than a large glass, this juice is designed for a quick, festive toast rather than a meal — a simple alternative to the artificially coloured green beer seen around the same time of year. The recipe makes four shots, making it easy to multiply for a small gathering. Its colour alone catches the eye on a table, even before anyone tastes it.
St Patrick's Day Green Shots
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Ingredients
- 15 g organic clover (leaves), washed and dried
- 30 g organic baby spinach leaves, washed and dried
- 3 fresh organic mint leaves, medium-sized
- 15 g organic clover sprouts, washed and dried
- 55 g grated organic daikon radish
- 1 small organic cucumber, unpeeled, washed and cut into lengthwise sticks
Method
- Juice the clover, spinach, mint leaves and clover sprouts together, in that order.
- Next, juice the grated daikon radish.
- Finish by juicing the cucumber sticks — this helps rinse out the remaining pulp in the machine.
- Divide the juice between four shot glasses and serve immediately.
Tip
Choose certified organic clover specifically — clover sold by florists is not always fit for consumption, which is why the source matters here. Rinse the spinach, sprouts and clover well before juicing; a salad spinner allows you to dry them quickly so as not to dilute the juice with water clinging to the leaves.
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FAQ: your questions about cold-pressed green shots
How long does it take for clover to sprout?
Allow around 6 hours of soaking followed by 5 days of sprouting before harvesting — clover seeds are among the fastest to grow in a sprouter.
Can sprouted clover be eaten raw?
Yes, that is in fact how it is most often eaten — raw, in juice, salads or as a garnish, never cooked, which preserves its crunchy texture and fresh, slightly peppery flavour.
How do you properly rinse clover sprouts before eating them?
A quick rinse under cold water in a fine-mesh sieve is enough — the key is to drain them thoroughly afterwards, on a clean tea towel or in a salad basket, to stop them from going mouldy in the fridge.
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