Juices Recipe

Wash and prepare produce

Wash all whole fruits and vegetables thoroughly under cold running water. Peel citrus (orange, grapefruit) if using a blender to avoid bitterness from pith. Core apples and remove any blemishes. Cut pineapple into chunks. Halve tomatoes or use cherry tomatoes for juicing; if using Clamato or store-bought juices skip raw tomato prep.

Choose delivery method

For the cleanest juice, use a juicer and collect juice in a container. If using a blender, add chopped fruit/vegetable with 2–4 tbsp water per cup of produce, blend until smooth, then strain through a fine mesh strainer or cheesecloth into a bowl, pressing solids to extract as much liquid as possible.

Sweetness and dilution

Taste the fresh juice. If too tart or concentrated, add 1–2 tbsp filtered water to dilute. If you prefer sweeter juice, stir in 1 tsp simple syrup or honey and mix until dissolved.

Chill and serve

Fill a tall glass with 4 ice cubes (optional). Pour the juice over ice, add a dash of lemon or lime juice to brighten if desired, stir gently, and garnish with the chosen fruit wedge or celery stalk.

If using fresh tomatoes: core and roughly chop 3 medium tomatoes to yield about 1 cup juice. Juice in a juicer or blend with 2 tbsp water and strain. Season with a pinch of salt and 1 tsp lemon or lime juice. Chill or serve over ice. If using Clamato: pour 1 cup into a glass over ice, add a pinch of celery salt or a dash of hot sauce if desired, stir and garnish with a celery stalk or lime wedge.

Core and chop 1 large apple (leave skin on for flavor and nutrients) to yield about 1 cup. Juice or blend with 1–2 tbsp water and strain if desired. Taste and add 1 tsp lemon juice to prevent browning and brighten flavor. Serve chilled or over ice.

Trim top and core from 1/4 of a medium pineapple (or use pre-cut chunks) to yield roughly 1 cup juice. Juice or blend and strain to remove fiber. If too tart, add 1 tsp simple syrup. Serve over ice and garnish with a pineapple wedge.

Roll whole oranges on the counter to loosen juices, cut in half and squeeze using a manual or electric juicer to yield 1 cup (about 2 medium oranges). Strain if you prefer pulp-free. Chill and serve immediately over ice with an orange slice garnish.

If using fresh cranberries, simmer 1 cup cranberries with 1/2 cup water and 1–2 tbsp sugar to taste for 5–8 minutes until berries pop; cool and strain to yield about 1 cup juice. If using store-bought, simply pour 1 cup over ice. Adjust sweetness with simple syrup or honey.

Cut grapefruit in half and juice with a manual or electric juicer to yield 1 cup (about 1 large grapefruit). Strain if you prefer less pulp and add 1 tsp honey or simple syrup if too bitter. Serve chilled over ice with a grapefruit or orange slice garnish.