4,361 juice recipes

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Chilled strawberry soup pureed with orange juice, spiced sugar syrup, and optional red wine. Strained silky smooth, served cold with a yogurt dollop. A summer starter.

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Low-fat tomato dip made with sieved cottage cheese, nonfat yogurt, ketchup, and tomato juice. A creamy, high-protein party dip with no cooking required. Ready in 10 minutes.

Oil-free basil pesto with pine nuts, Parmesan, garlic, and lemon juice instead of olive oil. A lighter, brighter pesto ready in 5 minutes.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

Light and airy citrus chiffon pie with fresh lemon and orange juice, set with gelatin in a flaky pastry shell. A no-bake filling that's bright, fluffy, and refreshing.

Golden Wardens are whole pears poached slowly in honey, white grape juice, and lemon until the syrup turns burnished and the fruit collapses to butter-soft. An English heritage dessert built for the hardest, most stubborn pears.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

Ensalada pico de gallo, a refreshing Mexican orange and jicama salad with crisp red onion, walnuts, and a honey-lime dressing spiced with cumin and chile. Bright, crunchy, and sweet-tangy in every bite.

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

Mango chutney built the slow way: a two-step simmer with brown sugar, cider vinegar, fresh ginger, garlic, lime, raisins, mustard seeds, and warm spices. Sealed into pint jars for the pantry shelf.

Moustokouloura: Greek grape-must cookies, vegan, dairy-free, and sweetened with petimezi grape syrup, orange, honey, cinnamon, and clove. Shaped into tiny wreaths and baked until crunchy.

This Ginger Beer is a very refreshing summertime beverage.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.