Juice Recipe

Prepare oranges

If making orange juice: peel 4 oranges, remove as many white pith bits and seeds as possible, then break into segments. Roughly chop segments so they fit easily in your blender or juicer.

Prepare pineapple

If making pineapple juice: cut, core and remove skin from a pineapple, then chop enough to make about 2 cups of chunks. Smaller pieces extract more easily.

Prepare apples

If making apple juice: core and quarter 2 medium apples; you can leave the skin on for extra flavor and nutrients. Chop into pieces to fit the blender or juicer.

If using a juicer: feed prepared fruit through the juicer according to manufacturer instructions. Collect juice in a pitcher. If making orange or pineapple juice, you may not need additional water. For apple juice, you can add up to 1/4 cup water while juicing if extraction is slow.

If using a blender: place the chosen prepared fruit in the blender with 1 cup cold water. Pulse or blend on medium-high until very smooth (20–45 seconds).

Strain (optional): For a smoother, pulp-free juice, pour blended mixture through a fine-mesh sieve or cheesecloth into a pitcher, pressing on solids with a spoon to extract liquid. For a pulpy style, skip straining.

Taste the juice. If you prefer it sweeter, stir in up to 1 teaspoon simple syrup or honey, adjusting to taste. Add 1 teaspoon fresh lemon juice to brighten flavors if desired.

Chill: If the juice is not cold enough, refrigerate for 15–20 minutes or serve over ice.

Serve: Fill glasses with ice, pour the juice over the ice, garnish with a mint sprig or a thin slice of citrus or pineapple if desired.

Storage: Fresh juice is best consumed within 24–48 hours. Keep refrigerated in a sealed container and stir before serving as natural separation may occur.