Juices Recipe

Chill and prepare

If using store-bought juices, chill them in the refrigerator for at least 30 minutes. If pressing fresh fruit, wash fruits thoroughly: oranges and grapefruit should be halved; apples and pineapple should be cored and cut into pieces appropriate for your juicer; cranberries should be rinsed. Prepare ice and garnishes.

Juice fresh fruit (if applicable)

Work with one fruit at a time. Feed prepared fruit through a juicer or blender. If using a blender, puree fruit with a little water (about 2-3 tablespoons) and strain through a fine mesh sieve or nut milk bag to remove pulp for a smooth juice. Measure out 1 cup (240 ml) of each finished juice.

Sweeten or adjust acidity (optional)

Taste each juice and, if desired, stir in up to 1 tsp honey or simple syrup per cup to sweeten. For grapefruit or other tart juices, a squeeze of lemon or lime can balance acidity. Mix thoroughly until dissolved.

Serve

Fill a serving glass with 4 ice cubes (if desired). Pour 1 cup (240 ml) of the chosen juice over ice. For a lighter spritz, top with 2 oz (60 ml) sparkling water and gently stir once. Garnish with a lemon or lime wedge and/or a mint sprig. Serve immediately.

To create blends, combine juices in desired ratios (for example: 1/2 cup orange + 1/2 cup pineapple for a tropical orange-pineapple; or 3/4 cup apple + 1/4 cup cranberry for a mildly tart apple-cranberry). Mix gently and taste; adjust with honey or citrus as needed.

For a pitcher (about 6 servings), multiply single-serving juice amounts by 6: use 6 cups of each selected juice or combine 3 cups orange + 3 cups pineapple, etc. Keep chilled and serve over ice within 2–3 hours for best freshness.

If using cranberry cocktail (sweetened) instead of 100% cranberry, reduce added sweetener accordingly.