Juice Recipe

Prepare apples

Wash, peel, and core 4 medium apples. Chop into pieces that fit your juicer or blender.

If using a juicer: feed apple pieces through the juicer, collecting juice. If using a blender: place apple pieces in blender with up to 1 cup cold water and blend until smooth.

If blended: strain the purée through a fine mesh sieve or cheesecloth into a pitcher, pressing solids to extract as much juice as possible. Discard or compost the pulp.

Stir in 1 tablespoon lemon juice to preserve color and brighten flavor. Taste and add additional water if too thick. Refrigerate or serve over ice.

Serve immediately over ice cubes.

Extract juice

Roll each orange on a countertop to loosen juices. Cut oranges in half and juice with a handheld or electric citrus juicer until all juice is extracted.

Taste juice. If too strong or pulpy, stir in up to 1/2 cup cold water to adjust consistency. If you prefer sweeter juice, dissolve 1 teaspoon sugar or honey into a few tablespoons of warm water and stir into the juice.

Strain through a fine mesh sieve if you prefer pulp-free juice. Chill briefly or serve over ice.

Cook cranberries

In a medium saucepan combine 2 cups cranberries and 2 cups water. Bring to a boil over medium-high heat, then reduce heat and simmer until cranberries burst, about 10 minutes.

Add 1/2 cup sugar (or to taste) and 1 tablespoon lemon juice. Stir until sugar dissolves. Simmer 1–2 more minutes to combine flavors, then remove from heat and cool slightly.

Pour the cooked mixture through a fine mesh sieve or cheesecloth into a bowl, pressing solids with a spatula to extract juice. Discard solids.

Chill the extracted juice thoroughly. Serve over ice. Adjust sweetness before serving if needed.

Prepare pineapple

Cut off top and bottom of pineapple, stand upright and slice off skin, then remove core and chop the flesh into chunks.

If using a juicer: feed pineapple chunks through the juicer, collecting juice. If using a blender: combine pineapple chunks with up to 1/2 cup cold water and blend until smooth.

If blended: strain the purée through a fine mesh sieve or cheesecloth into a pitcher, pressing solids to extract juice and discard pulp.

Stir in 1 tablespoon lime juice if desired to brighten the flavor. Chill or serve over ice.