Fruit Shoot Recipe

Choose juice

Select either 2 cups of fresh orange juice for the Orange Fruit Shoot or 2 cups of unsweetened blackcurrant juice for the Blackcurrant Fruit Shoot.

If using whole fruit (fresh oranges or fresh blackcurrants) instead of store-bought juice: for orange, juice 4–5 medium oranges to yield about 2 cups; for blackcurrant, simmer 2 cups of fresh or frozen blackcurrants with 1/4 cup water for 6–8 minutes, mash and strain through a fine sieve to yield 2 cups of juice.

In a pitcher, combine the 2 cups of chosen fruit juice with 1 cup filtered water. This lightens the concentrate to a pleasant breakfast-strength drink.

Add 1 tablespoon honey or simple syrup. Stir until dissolved. Taste and add up to 1 tablespoon more if you prefer a sweeter drink.

Stir in 1 teaspoon fresh lemon juice to brighten and balance the sweetness and fruit flavor. Taste and adjust lemon or sweetener as needed.

Fill glasses with crushed ice or ice cubes (about 1 cup divided between servings).

Pour the fruit mixture over the ice, dividing evenly among glasses.

If you prefer a fizzy Fruit Shoot, top each glass with a splash (about 1/4 cup) of club soda or sparkling water just before serving and gently stir once.

Garnish each glass with thin orange slices for the Orange version or a few fresh blackcurrants for the Blackcurrant version. Optionally add fresh mint leaves for aroma.

This recipe yields a lightly sweetened, refreshing breakfast Fruit Shoot. Adjust water and sparkling water to reach your preferred intensity and fizziness. All ingredients listed above are used in the steps — omit sparkle if you want still juice.