Juice Recipe

Prepare fruit

Peel the oranges and grapefruit, removing as much pith as possible to avoid bitterness. Cut the citrus into segments. If using a whole pineapple, core it and cut into 1-inch chunks; if using pre-cut, measure 1 cup.

Measure liquids

Have cold water, ice, sugar/simple syrup, and lime juice measured and ready. Adjust sugar and lime based on sweetness and acidity of the fruit.

If using a juicer

Feed the citrus segments and pineapple chunks through a juicer according to manufacturer instructions. Collect juice in a pitcher. If juice is very pulpy, strain through a fine-mesh sieve into a second pitcher to remove excess pulp.

If using a blender

Place oranges, grapefruit, and pineapple in the blender with 1/2 cup cold water and blend on high until smooth (20–40 seconds). Taste the mixture: if it is too thick, add remaining water a little at a time until desired consistency is reached. Strain the blended juice through a fine-mesh sieve or chinois into a pitcher, pressing with a spatula to extract as much liquid as possible. Discard or reserve pulp for another use.

Stir in sugar or simple syrup to taste (start with 1 tsp, increase if needed) and the optional lime juice to brighten the flavor. Chill the juice in the refrigerator for 15–20 minutes or serve immediately over ice.

Serve: Fill glasses with ice cubes and pour juice over. Garnish with a thin citrus wheel or pineapple wedge if desired. Stir before drinking.

Storage: Store leftover juice in a sealed container in the refrigerator for up to 48 hours. Shake or stir before serving as separation may occur.