9,486 juice recipes

A bubbly champagne punch with lemonade, pineapple juice, ginger ale, and tonic water. Makes 7 quarts for a crowd. The ultimate party punch bowl recipe for celebrations.

Pan-fried garlic mackerel dredged in egg and seasoned flour, cooked in butter, and finished with fresh lemon juice. A simple 30-minute fish dinner with bold flavor.

Four-ingredient baked apples stuffed with raisins and cinnamon, brushed with orange juice. Low-fat, diabetic-friendly, and ready in 45 minutes.

Lemon pudding pound cake made with yellow cake mix, instant lemon pudding, and a poked-in hot lemon glaze. A dense, moist citrus tube cake with a glossy crust.

Grilled rolled beef roast marinated in Chablis, lime, and Dijon mustard, then glazed with honey, soy, ginger, and Thai chili. A showstopper roast for serious entertaining.

Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Savory gazpacho with 8 fresh tomatoes, cucumber, red pepper, jalapenos, and red onion pulsed and chilled in a lime-spiked tomato juice broth. No cooking, all flavor.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Barbara's Lemon Bread uses triple lemon in the batter, then soaks the hot loaf with a lemon-sugar glaze poured through pierced holes. Rest it wrapped for 24 hours and the flavor deepens dramatically.

A creamy and tasty topping that tastes amazing when served over fish.

A speedy microwave take on classic sole almondine with toasted sliced almonds, lemon juice, dill, and a splash of whiskey. Dinner on the table in 20 minutes flat.

Escargot baked in mushroom caps with garlic butter, sauteed onion, and a squeeze of lemon. An elegant French appetizer using canned snails.