Natural Juices (1 Gallon) Recipe

Prepare fruits

Wash all fruit thoroughly. Peel and core pineapple and mango; chop into 1-inch pieces. Hull strawberries. Juice the oranges and lemons, measure out 3 cups orange juice and 1 cup lemon juice.

Puree fruits

In a high-speed blender work in batches if needed: combine pineapple (4 cups), strawberries (3 cups), and mango (2 cups) with 1 cup of filtered water to help blend. Puree until smooth (about 45–60 seconds per batch). Strain the puree through a fine mesh sieve or chinois into a large bowl to remove fibers and seeds for a smooth juice. Press solids with a spatula to extract as much liquid as possible. You should have about 5–6 cups of combined fruit puree/juice.

In a clean 1-gallon (or larger) pitcher or food-safe container, combine the 14 cups filtered water and 2 cups apple juice. Stir to blend.

Add the measured 3 cups orange juice and 1 cup lemon juice to the pitcher. Stir gently to combine.

Add the strained fruit puree (pineapple/strawberry/mango mixture) to the pitcher and whisk until evenly distributed. The mixture will be slightly pulpy and vibrant in color.

Warm the honey slightly if it is very thick (30 seconds in microwave) so it pours easily. Stir the 1 cup honey (or agave) into about 1 cup of the liquid from the pitcher first to dissolve, then pour that back into the pitcher and mix thoroughly.

Add the 2 tablespoons grated fresh ginger (or 2 tablespoons ground ginger if using) and 1 teaspoon salt to the pitcher. Stir for 30–45 seconds to incorporate. Taste and adjust sweetness or acidity: add up to 1/2 cup more honey or 1/4 cup more lemon juice as preferred.

If using mint, bruise the mint leaves lightly with your palms to release oils, then add them to the pitcher and stir. Let the mixture rest 10–15 minutes for flavors to marry; remove mint leaves before serving if you prefer a clearer beverage.

Refrigerate the pitcher for at least 2 hours, preferably 4 hours or overnight, to fully chill and allow flavors to meld. If you need to serve immediately, add ice to the pitcher or glasses (about 1–2 cups per serving) and stir.

Before serving, stir the gallon of juice well. Taste and adjust: if too strong, add up to 1–2 cups water; if too sweet, add a splash of lemon juice.

Serve over ice in glasses. Garnish each glass with a sprig of mint or a thin citrus wheel if desired. Keeps well refrigerated, covered, for up to 3 days; stir before serving as some settling will occur.