Fruit Juices Recipe

Prepare fresh juices

If using whole fruit, squeeze enough oranges to collect 2 cups (about 4–5 medium oranges). Press apples if possible to get 1 cup apple juice. Alternatively use store-bought 100% juices chilled. Measure and pour the orange, apple and pineapple juices into a large pitcher.

Stir the combined juices gently to blend flavors and let them chill while you prepare fruit puree.

Make fruit puree

Place hulled strawberries, diced mango and the peeled banana into a blender. Add 2 tablespoons of the combined juices from the pitcher (or 2 tbs water) to help the blades move. Blend on high until smooth, about 30–45 seconds. If the puree is too thick, add up to 2 more tablespoons of juice to reach a pourable consistency.

Taste the puree for sweetness and texture. If you prefer a smoother juice, strain the puree through a fine mesh sieve into a bowl, pressing solids to extract liquid; discard seeds/solids.

Whisk honey or agave with fresh lemon juice in a small bowl to make a liquid sweetener. Add the sweetener mixture to the pitcher with the juices and stir until incorporated.

Add the fruit puree to the pitcher and stir thoroughly until the mixture is uniform. Taste and adjust: add up to 1 additional tablespoon honey/agave if you want it sweeter, or another teaspoon lemon juice if you want brighter acidity.

Fill individual glasses with about 1/4 cup ice cubes (adjust to preference). Pour the blended fruit juice over the ice, dividing evenly among 4 servings.

Garnish each glass with a sprig of mint and a thin orange or lemon slice on the rim. Serve immediately while cold.