3,299 juice recipes

Apple-apricot strudel: flaky phyllo wrapped around a fragrant filling of apples, dried apricots, raisins, and almonds with a hint of cinnamon and lemon. Old-world pastry made approachable.

These delicious, moist yet healthy muffins are ideal breakfast muffins. Have them with a cup of orange milk, orange juice or your morning coffee.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

Kartoffelknoedel: Swabian-style German potato dumplings made from boiled, grated potatoes bound with egg, butter, and breadcrumbs. Tender, fluffy, and ready for brown gravy or roast pork pan juices.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Fresh citrus fruits and ripe avocado bring you a very fresh taste, serve it with any kind of your favorite chips.

This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.

Quick, easy and flavorful, it goes well with any kind of main course.

Homemade peach preserves with three ingredients: ripe peaches, sugar, and water. No added pectin needed; the fruit's natural juices thicken into a glossy, spoonable preserve as the sugar concentrates.

Crockpot cranberry pork roast: a browned roast slow-cooked in tangy-sweet cranberry sauce with mustard and brown sugar, then the juices get thickened into a glossy sauce for spooning over.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Lemon Jello cake made with lemon cake mix and lemon gelatin, topped with a fresh lemon juice and powdered sugar glaze poked right into the warm cake.

This easy and tasty vinaigrette is so versatile. It can be used as a salad dressing, a light, tasty and refreshing drizzle over cooked fish, or tossed with pasta.