2,135 juice recipes

Grapefruit mint sorbet: a bright, bitter-sweet frozen dessert infused with fresh mint syrup and pure grapefruit juice. A naturally dairy-free palate cleanser.

Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.

Very refreshing juice made purely of green fruit and vegetables! Serve with ice for a refreshing drink loaded with vitamin C and antioxidants.

Pineapple breakfast shake blended with banana, skim milk, pineapple juice, and vanilla. A creamy, tropical smoothie with no added sugar, ready in minutes.

A rustic blueberry pie baked right in a cast-iron skillet with a golden pastry lid and no bottom crust. Just 5 ingredients and 30 minutes from stove to table.

This easy pickled chutney can transform rice and leftovers into something special.

Cubed turkey breast browned with McIntosh apples, baked potato, onions, and a splash of apple cider with crushed fennel seeds. This one-pan fall hash is lean, naturally sweet, and on the table in 30 minutes.

Summer peach and berry lattice pie with fresh orange juice, nutmeg, and a golden egg-washed crust. Use any mix of strawberries, blueberries, or raspberries.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

Sugar-free orange cookies with fresh orange juice, zest, and buttermilk. Made with sugar replacement for a diabetic-friendly drop cookie with real citrus flavor.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

Sliced roast turkey on crusty rolls spread with a Creole-spiced mayo of Dijon mustard, green onion, vinegar, and cayenne, topped with thinly sliced dill pickles. A 10-minute lunch sandwich with serious New Orleans attitude.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.