Juice Recipe

Wash and prep fruits

Rinse the orange, grapefruit and apple under cold running water. Pat dry. If using the lemon/lime, rinse it as well.

Peel and segment citrus

Peel the orange and grapefruit, removing as much of the white pith as possible to avoid bitterness. Separate into segments.

Core apple

Cut the apple into quarters and remove the core. Leave the skin on for nutrients and color unless you prefer peeled.

Juice the citrus and apple

Using a citrus juicer or a small electric juicer, juice the orange segments and grapefruit segments. Then use a juicer or high-speed blender to extract juice from the apple quarters. If you use a blender, add 60–120 ml of water, blend until smooth, then strain through a fine mesh sieve or nut milk bag to yield clear juice.

Combine juices

In a pitcher, combine the freshly extracted orange juice, grapefruit juice, and apple juice. Add the 120 ml cranberry juice. If you prefer grape or tomato instead of cranberry, substitute the cranberry amount with 120 ml grape juice or 120 ml tomato juice.

Adjust proportions (optional)

Taste the blend. If it is too tart, add the honey or simple syrup 1 tsp at a time and stir until dissolved. If using tomato juice, add a pinch (0.25 tsp) of salt and stir to bring out the savory flavor. If you want more brightness, squeeze in the juice of 0.5 lemon or lime and mix.

Fill two glasses with ice cubes (about 1/2 cup ice per glass). Pour the mixed juice over the ice, divide evenly among glasses. Stir gently and serve immediately chilled.

Storage: Refrigerate any leftover juice in a sealed container for up to 48 hours. Shake or stir before serving as natural separation may occur.