Fruit Juices Recipe

Juicing citrus and apples

Roll the oranges and lemon on the counter to loosen juice. Cut oranges in half and juice to yield about 2 cups of orange juice. Juice the lemon to get 2 tablespoons. Core and chop an apple, then press or blend and strain to yield 1 cup apple juice (or use store-bought).

Make berry and mango purees

Hull and roughly chop strawberries. In a blender, combine strawberries with 1–2 tablespoons water and blend until smooth. Strain through a fine sieve if you prefer a smooth juice; you should have about 1 cup strawberry puree. Peel and dice a ripe mango, blend until smooth, and measure 3 tablespoons of mango puree (reserve extras for another use).

In a large pitcher, combine 2 cups orange juice, 1 cup apple juice, and 1 cup pineapple juice. Stir gently to combine.

Add 1 cup strawberry puree and 3 tablespoons mango puree to the pitcher and whisk or stir until evenly distributed.

Add the 2 tablespoons fresh lemon juice to brighten the flavor and stir again.

Taste the juice. If you prefer it sweeter, dissolve 2 teaspoons honey or agave in 1 tablespoon warm water and stir into the pitcher. Add a small pinch of sea salt to enhance flavors, if desired.

Fill glasses with ice cubes (about 1/2 cup per serving). Pour the fruit juice blend over the ice.

Garnish each glass with a slice of orange or lemon and 1–2 mint leaves. Stir briefly and serve immediately.

If making ahead: chill the pitcher in the refrigerator for up to 24 hours. Stir before serving and add fresh ice and garnishes when ready to serve.