How to Make Your Own Fruit Juice (Without a Juicer)

How to Make Your Own Fruit Juice (Without a Juicer)

As some of you may be aware, I’m currently sharing top tips on how to live a plastic-free life (and zero-waste wherever possible), which I’m putting into practice myself so that we can make changes together! I’ve broken the initiative down into weekly and then daily focuses; this week is Bottled Drinks week and today we’re looking at fruit juice. As I was thinking about this topic, I realised that fruit juice either comes in cartons with plastic lids (so, semi-plastic free but recyclable) or plastic bottles (which are sometimes recyclable, sometimes not). As someone who loves fruit, and fruit juice from time to time, I decided to look into the other option: make your own. And I can say without a doubt, that fresh, homemade fruit juice tastes a million times better than the stuff you buy in supermarkets, and it comes without the waste, too (just make sure you buy the fruit without packaging - markets are particularly great for this).

What will you need? A juicer would make your life easier, but honestly, you don’t need one. I only own a blender and a food processor, and if you have a blender and a nut milk bag (also known as a cheese cloth - these are easy to find and cheap to buy!) then you’ll be making juice, or even your own plant milk, forever. Not to mention the million other things you can use a blender for.

Below are three of my favourite fruit juice recipes that I know you’ll love!

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Orange Juice Ingredients

3 large oranges

Optional: a few small mint leaves

Orange Juice Method 1

1. Using a manual citrus juicer, cut the oranges in half and one by one, place the halves over the juicer and squeeze them to get the juice out. When they’re all juiced, pour the juice into a glass an enjoy with some fresh mint on top.

2. To save it for another day, transfer it to a sealed jar/jug/container and keep in the fridge for up to 5 days.

Orange Juice Method 2

1. Cut the oranges in half and squeeze the juice out with your hands into a bowl.

2. Pour the juice through a sieve into another bowl to remove any pips. Pour into a glass and enjoy with some mint on top.

3. To save it for another day, transfer it to a sealed jar/jug/container and keep in the fridge for up to 5 days.

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Pineapple, Raspberry and Blood Orange Juice Ingredients

1/2 a pineapple

2 cups raspberries, fresh or frozen

2 large blood oranges (or normal oranges if you can’t find any)

Pineapple, Raspberry and Blood Orange Juice Method

1. Cut the blood oranges in half and juice them either with a citrus juicer or with your hands (if using your hands, strain the liquid through a sieve afterwards to remove any pips).

2. Cut the pineapple into chunks and discard of the skin.

3. Put the orange juice, pineapple chunks and raspberries in a blender and blend on high until there are no chunks left. If it isn’t blending easily, add some water about 1 tbsp at a time.

4. Using a nut milk bag (/cheese cloth), strain the mixture through it and into a clean bowl. Squeeze as much juice through as you can!

5. Serve in glasses and enjoy fresh, or transfer to a sealed jar/jug/container and keep it in the fridge for up to 5 days.

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Mango and Lime Juice Ingredients

3 medium mangos

2 limes

Mango and Lime Juice Method

1. Cut the limes in half and juice them either with a citrus juicer or with your hands (if using your hands, strain the liquid through a sieve afterwards to remove any pips).

2. Cut the mango into three pieces - hold it standing on its end and from a birds eye view you want the mango to be at a right angle to you, not horizontal to you. Cut down approximately 1cm to the right of the ‘stalk’ and again approximately 1cm to the left of it. This should leave you with a 2cm wide middle chunk, which is the mango stone. It can be a bit tricky to cut all of the mango off the stone - it sticks pretty well! Now with the two pieces you cut off, lie them down with the yellow facing upwards, and cut almost all the way through it (careful not to go through the skin if you can) in a criss-cross pattern. Then hold the piece of mango and push your fingers up into the middle of the skin from the bottom - this should make all of the squares you cut stick out, like a non-spiky back of a hedgehog! You can then carefully cut the fruit out of the skin, slicing off one square at a time. Repeat with the other half of the mango and discard of the skins. Then repeat again with the other two mangos.

3. Put the lime juice and mango chunks in a blender and blend on high until there are no chunks left. If it isn’t blending easily, add some water about 1 tbsp at a time.

4. Using a nut milk bag (/cheese cloth), strain the mixture through it and into a clean bowl. Squeeze as much juice through as you can!

5. Serve in glasses and enjoy fresh, or transfer to a sealed jar/jug/container and keep it in the fridge for up to 5 days.

Ally The Earthling

What kind of combinations would you create? Tag @allytheearthling on Instagram if you create your own or make one of these!

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