The Chef

Restaurants

Meals

Drinks

Restaurants›Authentic EthioAfrican Kitchen & Bar›Ethiopian Fresh Spris Layered Juice Recipe

Ethiopian Fresh Spris Layered Juice Recipe

Name: Authentic EthioAfrican Kitchen & Bars Ethiopian Fresh Spris Layered Juice Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups ripe papaya, peeled, seeded, chopped; 1 cups fresh water (for blending); 1 tbs fresh lime juice; 1 tsp honey or agave syrup (optional, to taste); 1.5 cups ripe mango, peeled, pitted, chopped; 0.5 cups fresh water (for blending); 1 tsp fresh lemon juice; 1 tsp sugar (optional, to taste); 1 cups fresh strawberries, hulled; 0.5 cups cold water (for blending); 0.5 tbs fresh lime juice; 1 tsp simple syrup (see syrup topping) or to taste; 0.5 cups granulated sugar; 0.25 cups water; 1 tsp fresh lemon juice; 2 tbs fresh crushed strawberries (optional for color); 1 cups ice (crushed or cubes); 4 to taste mint leaves for garnish; 4 to taste thin fruit slices (papaya or mango) for garnish

Inspired by Authentic EthioAfrican Kitchen & Bar

Time40m

Serves4

Papaya, mango, and strawberries, fresh fruit juice layered with a syrup topping.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Papaya Layer

2 cups ripe papaya, peeled, seeded, chopped

1 cups fresh water (for blending)

1 tbs Fresh lime juice

1 tsp honey or agave syrup (optional, to taste)

Mango Layer

1 1/2 cups ripe mango, peeled, pitted, chopped

1/2 cups fresh water (for blending)

1 tsp fresh lemon juice

1 tsp sugar (optional, to taste)

Strawberry Layer

1 cups fresh strawberries, hulled

1/2 cups cold water (for blending)

1/2 tbs Fresh lime juice

1 tsp simple syrup (see syrup topping) or to taste

Syrup Topping

1/2 cups granulated sugar

1/4 cups water

1 tsp fresh lemon juice

2 tbs fresh crushed strawberries (optional for color)

To Serve

1 cups ice (crushed or cubes)

4 to taste mint leaves for garnish

4 to taste thin fruit slices (papaya or mango) for garnish

Method

Papaya Layer

Prepare papaya puree

Place the 2 cups chopped ripe papaya, 1 cup water, 1 tablespoon lime juice and 1 tsp honey in a blender. Blend on high until very smooth (30–45 seconds). Taste and adjust sweetness with a little more honey if needed. Strain through a fine mesh sieve into a bowl to remove any fibrous bits for a smoother layer (optional). Chill the papaya puree in the refrigerator while you prepare the other layers to help layering hold.

Mango Layer

Prepare mango puree

Rinse the blender. Add 1.5 cups chopped ripe mango, 1/2 cup water and 1 teaspoon lemon juice and 1 tsp sugar. Blend until smooth, about 30 seconds. Taste and adjust sugar or lemon for brightness. Strain if desired for smoothness. Place mango puree in the refrigerator to chill; thicker, chilled purees layer better.

Strawberry Layer

Prepare strawberry puree

Rinse the blender again. Add 1 cup hulled strawberries, 1/2 cup cold water, 1/2 tablespoon lime juice and 1 tsp simple syrup. Blend to a smooth puree (20–30 seconds). Taste and adjust sweetness. For an extra-smooth layer, press through a fine sieve. Chill briefly if needed.

Syrup Topping

Make the syrup

In a small saucepan combine 1/2 cup granulated sugar and 1/4 cup water. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Cook 1–2 minutes more until slightly thickened. Remove from heat, stir in 1 teaspoon lemon juice and 2 tablespoons crushed fresh strawberries if using. Let the syrup cool to room temperature, then chill until slightly thickened but pourable.

Assemble and Serve

Choose tall clear glasses (12–16 oz) to show the layers. Add about 2–3 tablespoons crushed ice or a small handful of cubes to the bottom of each glass to help anchor the first layer.

Spoon or gently pour the chilled papaya puree into each glass to form the first layer. Use about 1/3 of the papaya puree across the glasses (roughly 3–4 oz per glass). To keep layers distinct, pour slowly over the back of a spoon held just above the surface.

Carefully add a thin layer of crushed ice if desired to act as a buffer for the next layer (optional). Next, very slowly pour the chilled mango puree over the back of a spoon to form the middle layer, distributing evenly. Aim for similar volume to the papaya layer.

Add the chilled strawberry puree as the top fruit layer in the same slow manner so that it sits above the mango. Smooth the top lightly with the back of a spoon.

Drizzle 1–2 tablespoons of the cooled syrup topping over the very top of each glass so it lightly sinks and streaks through the strawberry layer, creating a pretty topping. If the syrup is very thin, you can spoon it gently to control placement.

Garnish each glass with a few mint leaves and a thin slice of papaya or mango on the rim. Serve immediately with a straw and small spoon to enjoy layered textures.