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Frequently paired with
The best thing to pair and share with JUICE
Ingredients
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Fresh Juice
Flavor & Balance
To Serve
Method
Fresh Juice
Prepare and juice fruit
Wash all fruit thoroughly. Halve the oranges and juice them until you have about 1 cup of orange juice (approximately 2 large oranges). Core the apple, cut into pieces and juice (or blend and strain) to yield about 1/2 cup apple juice. Core, peel if desired, and chop fresh pineapple; juice or blend and strain to obtain about 3/4 cup pineapple juice. Combine the three juices in a large measuring cup or pitcher.
If you do not have a juicer: blend the apple and pineapple with 2–3 tablespoons of water until smooth, then strain through a fine mesh sieve or nut milk bag to collect the juice. For oranges, peel and blend briefly then strain, or use a citrus reamer.
Flavor & Balance
Add vanilla and acid
Add 1/4 tsp pure vanilla extract to the combined juices. Add 1/2 tablespoon fresh lemon juice to brighten the flavors and balance sweetness.
Sweetness and seasoning
Taste the juice. If it needs more sweetness, stir in up to 1 teaspoon simple syrup (dissolve equal parts sugar and hot water and cool) or a small drizzle of honey. Add a pinch (about 1/8 tsp) of fine sea salt if flavors seem flat—this helps enhance the fruit notes.
Adjust consistency & chill
If the juice is too intense or pulpy, add about 2 oz cold water and stir to reach desired body. Chill briefly in the fridge or add ice to cool (see serving).
To Serve
Fill a tall glass with desired amount of ice cubes. Pour the juice over the ice. Stir gently to combine and chill the drink.
Garnish with an orange or pineapple wheel on the rim and an optional mint sprig. Serve immediately.
Leftovers: keep any unused juice in a sealed container in the refrigerator and consume within 24–36 hours for best freshness. Stir or shake before serving as separation may occur.