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Ingredients
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Orange Juice (freshly squeezed)
Cranberry Juice (refreshing, lightly sweetened)
Apple Juice (fresh-pressed or blended)
Method
Orange Juice (freshly squeezed)
- 1
Prepare oranges
Roll each orange on the counter with the palm of your hand to loosen juices. Peel and remove any large pith pieces.
- 2
Juice
Use a citrus reamer, electric juicer, or handheld press to extract juice from the peeled oranges into a pitcher. Strain through a fine-mesh sieve if you prefer pulp-free juice.
- 3
- 4
Serve
Pour over ice cubes into glasses and serve immediately chilled. If not serving right away, refrigerate in a covered container for up to 24 hours.
Cranberry Juice (refreshing, lightly sweetened)
- 5
Combine juices
Pour 100% cranberry juice into a pitcher. If the cranberry juice is very tart, add filtered water to dilute (about 1/2 cup) to reach your preferred strength.
- 6
Sweeten if desired
Stir in simple syrup or honey 1 teaspoon at a time, tasting until the desired sweetness is reached. Dissolve fully by stirring.
- 7
Chill and serve
Add ice to glasses, pour the cranberry juice blend, and garnish with a lemon wedge if desired. Keep refrigerated and consume within 48 hours.
Apple Juice (fresh-pressed or blended)
- 8
Prepare apples
Wash apples thoroughly, core and quarter them. No need to peel unless you prefer a clearer juice.
- 9
- 10
Strain (optional)
If using a blender and you prefer clearer juice, pour the blended apple through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible.
- 11
Prevent browning and chill
Stir in 1 teaspoon lemon juice to brighten flavor and slow oxidation. Pour over ice and serve immediately, or refrigerate in a sealed container for up to 48 hours.