Juice
September 17, 2026 | C.C. Pereira
Method 1
Liquids
Ingredients that dissolve in liquids (optional)
Additional ingredients to taste, such as sugar to sweeten (optional)
Combine ingredients in a container with a lid, then close the lid, and shake to mix.
Method 2
3 p warm water (90-100°F)
1 p dried produce (coarse to fine ground)
Additional ingredients to taste, such as sugar to sweeten (optional)
Combine ingredients in a container with a lid, then close the lid, and shake to mix. Steep for 1 hour. Strain out up to 100% of the pulp (depending on how much pulp you want in the juice).
Method 3
Fresh produce (chopped, mashed, or blended)
Additional ingredients to taste, such as sugar to sweeten (optional)
For produce that contains sufficient water (such as oranges), it can simply be blended and strained. Strain out up to 100% of the pulp (depending on how much pulp you want in the juice).
Method 4
1 p warm water (90-100°F)
1 p fresh produce (diced, minced, mashed, or blended)
Additional ingredients to taste, such as sugar to sweeten (optional)
Combine ingredients in a container with a lid, then close the lid, and shake to mix. Steep for 1 hour. Strain out up to 100% of the pulp (depending on how much pulp you want in the juice). Repeat this method three times, using equal parts newly prepared produce and the previously produced liquid (heated to 90-100°F) instead of water, each time.
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