Food for Soul

The Juice Lover’s Big Book of Juices (Lemonade)

Hawaiian Sun
Makes 12 to 16 ounces (355 to 475 ml)
This must-try tasty juice reminds me of
sitting on the beach in Hawaii, watching a
glorious sunset.
1 beet
1/2 of a fresh pineapple
1/2-inch (1.3 cm) piece of fresh ginger
2 tablespoons (28 ml) light coconut milk

  1. Cut the beet into quarters. Cut the
    pineapple half into spears.
  2. Juice the beet, pineapple, and ginger
    together.
  3. Add the coconut milk to the juice. Stir to
    combine. Serve immediately

Mango Viva
Makes 12 to 16 ounces (355 to 475 ml)
The juice of mango is thick, but it lends an
amazing flavor to juice blends like this one.
Serve over ice.
2 mangoes, peeled
6 carrots

  1. Discard the mango pit. Cut the flesh into
    spears or chunks.
  2. Juice the mangoes and carrots together.
    Serve immediately

Blueberry Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
When blueberries are in season and you
can’t get enough of them, make this
lemonade. Not only does it provide a strong
antioxidant punch, but it’s also the best
summertime treat.
1 large lemon
1 medium apple
1 cup (145 g) blueberries
1/2 cup (120 ml) cold water

  1. Slice the lemon into wedges. Leave the peel
    on or remove the peel if you don’t like your
    lemonade on the tart side. Core the apple and
    cut it into slices.
  2. Juice the lemon, apple, and blueberries
    together, alternating the different kinds of
    produce as you juice (see page 23).
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.
    JUICY TIP
    Apples add sweetness to
    lemonade recipes without any
    refined sugar. If you want an
    even sweeter lemonade, add
    more apples.

Sweet Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
This is my classic sweet lemonade that
everyone loves—sans sugar! If you are the
type who loves the tartness of lemons, leave
the peels on. The essential oils in the lemon
peels are good for your immune system.
2 medium lemons
2 medium apples
1/2 cup (120 ml) cold water

  1. Slice the lemons into wedges. Leave the
    peel on or remove the peel if you don’t like
    your lemonade on the tart side. Core the
    apples and cut them into slices.
  2. Juice the apples and lemons together.
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.

Orange Lemonade u
Makes 12 to 16 ounces (355 to 475 ml)
If you’re into citrus, this one’s for you! It’s
tart, sweet, and perfect for brunch.
2 oranges
1 large lemon
1 medium apple
1/2 cup (120 ml) cold water

  1. Cut the peels off of the oranges and slice
    them into wedges. Slice the lemon into
    wedges. Leave the peel on or remove it if you
    prefer a less tart lemonade. Core the apple and
    cut it into slices.
  2. Juice the oranges, lemon, and apple
    together.
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.

Raspberry Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
There is something extra special about this
lemonade. I’m not sure if it’s the beautiful
pink color or the sinfully sweet taste. The
one thing I do know is that this will always
be one of my favorites.
2 medium lemons
2 medium apples
1 cup (125 g) raspberries
1/2 cup (120 ml) cold water

  1. Cut the peel off of the lemons and slice
    them into wedges. Core the apples and cut
    them into slices.
  2. Juice the lemons, apples, and raspberries
    together, alternating the different kinds of
    produce as you juice (see page 23).
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.
    JUICY TIP
    Leaving the peel on the lemons
    will add a tartness to the juice.
    Removing the peel removes the
    tartness. Experiment with the
    lemon peels and make lemonades
    to your taste preferences.

Basil Strawberry
Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
Perfect for a summer picnic on a hot day,
this basil and strawberry lemonade goes
great with snacks or a light lunch.
1 large lemon
1 medium apple
1 cup (145 g) strawberries
1/2 cup (20 g) fresh basil leaves
1/2 cup (120 ml) cold water

  1. Slice the lemon into wedges. Leave the peel
    on or remove the peel if you want a less tart
    lemonade. Core the apple and cut it into slices.
  2. Juice the lemon, apple, strawberries, and
    basil together, alternating the different kinds
    of produce as you juice (see page 23).
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.
    PJUICY TIP
    If you’re looking to help your
    body detox daily, try drinking
    lemonades when you first wake
    up and on an empty stomach.
    Lemons stimulate the liver and
    encourage bowel movements.

Strawberry
Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
The classic strawberry lemonade is not
like the powdered mix you had as a kid. It’s
fresh, tart, and sweet. Serve this one to your
friends and they won’t be disappointed.
1 large lemon
1 medium apple
1 cup (145 g) strawberries
1/2 cup (120 ml) cold water

  1. Slice the lemon into wedges. Leave the
    peel on or remove the peel for a less tart
    lemonade. Core the apple and cut it
    into slices.
  2. Juice the lemon, apple, and strawberries
    together, alternating the different kinds of
    produce as you juice (see page 23).
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.

Raspberry Mint
Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
This is one of my favorite lemonades, and I
think it might be a keeper for you, too. The
sweet raspberries mix beautifully with the
mint and tingle your tongue, making for a
refreshing juice.
2 medium lemons
2 medium apples
1 cup (125 g) raspberries
5 sprigs of fresh mint
1/2 cup (120 ml) cold water

  1. Cut the peels off of the lemons and slice
    them into wedges. Core the apples and cut
    them into slices.
  2. Juice the lemons, apples, raspberries, and
    mint together, alternating the different kinds
    of produce as you juice (see page 23).
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.
    JUICY TIP
    When cutting the peel off of a
    lemon, slice the base off first
    and then turn it over to slice the
    sides. This will ensure the lemon
    doesn’t slip from your hands
    while cutting.

Rosemary Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
I know what you’re thinking—rosemary in
my lemonade? Trust me, it’s good. Rosemary
brings out the lemon flavor and adds a nice
flavor of its own. If you love rosemary in your
foods, you will love this lemonade.
2 medium lemons
2 medium apples
2 sprigs of fresh rosemary
1/2 cup (120 ml) cold water

  1. Cut the peels off of the lemons and slice
    them into wedges. Core the apples and cut
    them into slices.
  2. Juice the lemons, apples, and rosemary
    together, alternating the different kinds of
    produce as you juice (see page 23).
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.

Ginger Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
Lemons help your liver work optimally and
aid in natural detoxification. Adding ginger
will boost the benefits.
2 medium lemons
2 medium apples
1-inch (2.5 cm) piece of fresh ginger
1/2 cup (120 ml) cold water

  1. Cut the peels off of the lemons and slice
    them into wedges. Core the apples and cut
    them into slices.
  2. Juice the lemons, apples, and ginger
    together, alternating the different kinds of
    produce as you juice (see page 23).
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.
    JUICY TIP
    Lemons have antibacterial
    properties. Experiments have
    shown that they destroy bacteria
    quite well.

Peach Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
This reminds me of the drink you’d have on
a sweet, hot afternoon in the South. Once
you taste this, you’ll be taking it with you
to your front porch to relax in your favorite
rocking chair.
2 peaches
2 large lemons
1 medium apple
1/2 cup (120 ml) cold water

  1. Pit the peaches and cut them into slices.
    Leave the peel on 1 lemon; remove the peel
    from the other. Slice the lemons into wedges.
    Core the apple and cut it into slices.
  2. Juice the peaches, lemons, and apple
    together.
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.
    JUICY TIP
    If you want even sweeter
    lemonade, use a pear instead
    of an apple to sweeten up the
    drink naturally.

Carrot Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
This beautiful orange-hued juice is a
great way to up the nutritional benefits of
traditional sweet lemonade.
2 medium lemons
2 medium apples
1 large carrot
1/2 cup (120 ml) cold water

  1. Cut the peels off of the lemons and slice
    them into wedges. Core the apples and cut
    them into slices.
  2. Juice the lemons, apples, and carrot
    together.
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.

Lime Mint Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
This is one of the most refreshing
lemonades you’ll ever make. It’s perfect for
hydrating on a hot day.
2 medium apples
1 medium lemon
1 large lime
7 sprigs of fresh mint
1/2 cup (120 ml) cold water

  1. Core the apples and cut them into slices.
    Cut the peel off of the lemon. Leave the
    peel on the lime. Slice the lemon and lime
    into wedges.
  2. Juice the apples, lemon, lime, and mint
    together, alternating the different kinds of
    produce as you juice (see page 23).
  3. Mix the juice with the water. Serve
    immediately, over ice if desired.

Watermelon
Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
Nothing else screams “summertime” better
than fresh, pink watermelon. Mix it up in
some lemonade and you’ve got yourself the
most refreshing drink on the planet.
2 medium lemons
1 medium apple
1 cup (150 g) watermelon chunks

  1. Cut the peels off of the lemons and slice
    them into wedges. Core the apple and cut it
    into slices.
  2. Juice the lemons, apple, and watermelon
    chunks together. Serve immediately.

Grapefruit Lemonade
Makes 12 to 16 ounces (355 to 475 ml)
This juice is a little tart and sour. If you love
the flavor of grapefruit and sweet lemonade,
this will be your new favorite. Serve over ice.
1 large lemon
1 medium grapefruit
1 medium apple

  1. Slice the lemon into wedges. Leave the
    peel on or remove the peel if you like your
    lemonade on the less tart side. Remove the
    peel from the grapefruit and slice it into
    wedges. Core the apple and cut it into slices.
  2. Juice the lemon, grapefruit, and apple
    together. Serve immediately

The Juice Lover’s Big Book of Juices / Vanessa Simkins

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