Soul Kick Recipe

Wash and prepare

Wash the apple, lemon, and ginger under cold running water. Pat dry.

Core the apple and cut into quarters. If your blender is powerful, leave the peel on for extra nutrients; otherwise, peel. Remove apple seeds.

If using fresh pineapple, cut away skin and core and chop until you have 1 cup of chunks. If using pre-cut pineapple, measure 1 cup.

Peel the 1-inch piece of ginger and slice it into thin coins (or grate if you prefer a stronger ginger presence).

Roll the lemon on the counter with your palm to loosen juices, then slice in half. Reserve one thin slice for garnish if desired.

Combine and blend

Add apple quarters, pineapple chunks (1 cup), peeled ginger slices, juice from half the lemon, cold water (1 cup), and ice (1 cup) into a high-speed blender. If you want a sweeter drink, add 1 tsp honey or agave. Secure lid.

Blend on high for 45–60 seconds, or until completely smooth and frothy. Stop and scrape down the sides once if needed. Taste and adjust: add more lemon for brightness, more ginger for heat, or more sweetener if too tart.

Strain for a smoother texture

If you prefer a smooth juice, pour the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, pressing with a spatula to extract as much liquid as possible. Discard solids or save for compost.

If you like a pulpy, smoothie-style beverage, skip straining and pour directly.

Pour into a chilled glass over fresh ice if desired. Garnish with the reserved lemon wheel and a mint sprig.

To make a larger batch, keep the ratio roughly: 1 apple : 1 cup pineapple : 1 inch ginger : 1/2 lemon : 1 cup water : 1 cup ice. Multiply as needed.

Store leftovers in a sealed container in the fridge for up to 24 hours; shake or stir before serving. Separation is normal.