Start with one organic cucumber. If it feels too waxy, give it a light scrub with baking soda under cool running water. Next, slice thin wheels and set them aside for your garnish, then slice the cucumber lengthwise and scoop out the seeds since they have less intensity than the rest of the melon. Finally, chop the cucumber into chunks that your juicer can accommodate. Now, wash 5 medium-sized sorrel leaves (about 6 inches long), stems and all. I don’t know how your juicer works, but mine works best when I sandwich the sorrel leaves in between the cucumber chunks. This should yield about 1 cup of juice.