Juice Recipe

Select your fruit option

Decide which juice you want: mango, pineapple, orange, or cranberry. For cranberry juice use the 1 cup cranberry juice listed under Base Fruit and skip the fresh fruit steps below. For fresh mango, pineapple, or orange continue with the steps.

If making mango juice: dice the peeled, pitted mango into chunks (about 1 cup packed) so it blends smoothly. If making pineapple juice: cut pineapple into 1–2 cm chunks (measure 1 cup packed). If making orange juice: segment and remove membranes from 2 medium oranges to avoid bitterness.

Place the chosen fresh fruit (about 1 cup total of mango or pineapple pieces, or the orange segments) into a blender. If using cranberry juice as the base, pour 1 cup cranberry juice into the blender and add ice and sweetener as below instead of fresh fruit.

Add cold water (1 cup), ice cubes (1 cup), honey or agave (1 tbs), and fresh lime juice (1 tsp) if using. Adjust sweetener to taste: start with 1 tablespoon and add up to 2 tbs if the fruit is not sweet enough.

Blend on high speed for 45–60 seconds until the mixture is completely smooth and frothy. If the mixture is too thick, add up to 1/2 cup more cold water and blend briefly again.

If you prefer a very 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 fiber or save for smoothies/baking.

Taste the juice and adjust sweetness or acidity: add more honey/agave (1 tsp increments) if sweeter is desired, or a few drops of lime juice to brighten.

Fill two tall glasses with ice if desired. Pour the juice into the glasses and garnish each with a mint sprig and a thin citrus slice.

Serve immediately for best flavor and freshness. Store any leftover juice in a sealed container in the refrigerator for up to 24–36 hours; shake or stir before serving.