8,391 8 juice recipes

A grilled ham steak glazed with a boiled-down brown sugar, horseradish, and lemon juice sauce. Just 4 ingredients for a sweet, spicy, caramelized glaze.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Grapefruit carrot cocktail with grenadine and ground ginger blended over crushed ice. A frothy, vibrant non-alcoholic drink that comes together in minutes using cooked carrots for silky-smooth texture.

Frozen fruit cup with applesauce, mandarin oranges, strawberries, and grapes. A no-cook, no-sugar-added freezer dessert that tastes like sorbet but takes five minutes to assemble.

Old-fashioned lemon pudding cake that separates into two layers as it bakes: a fluffy sponge on top with a silky lemon custard underneath. Six simple ingredients.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.

Lavender-pepper pears are ripe Bartlett pears sprinkled with crumbled lavender, cracked black pepper, and lemon juice. An elegant no-cook fruit dessert.

Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

Revithia soupa is a traditional Greek chickpea soup simmered with onion and olive oil until creamy, served with a squeeze of lemon juice. Just 6 ingredients and vegan.

Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.

Roasted Cornish hens stuffed with fresh blueberries and brushed with a lemon-Angostura bitters glaze. An elegant, unexpected dinner that pairs fruit and poultry beautifully.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.