How to make homemade Cherry Juice

When cherries are in season, fresh is best; however, frozen pitted cherries work just as well. Just ensure they are thawed before use. Additionally, you can substitute with thawed pomegranate seeds if they are available.

Taste

The flavour is sweet and earthy with a thick creamy texture.

Ingredients

  • 500g Cherries (deseeded), fresh or thawed

  • 250g Strawberries

  • 4 Red Apples

  • 1 Pomegranate

  • 1/2 Beetroot

preparation

Cherries

  • Remove stems

  • Using a chef knife make one slice down to the stone

  • Use the flat side of the knife and press the cherry so it splits

  • Remove the stone leaving two halves

Strawberry

  • Pull off the small green leaves, you can juice them if you want

  • Juice whole

Apples

  • Remove the stems

  • Juice apples whole with skin and seed

  • Cut in half or quarters if too big to fit into the chute

Pomegranate

  • Cut into two halves

  • Squeeze halves upside down over a large bowl to loosen the seeds

  • Tap the back of the shell with a spoon, while holding it upside down to get all seeds out

  • Juice seeds one spoonful at a time

  • Some white pith is okay, too much and it is bitter in the juice

Beetroot

  • Cut in half and then into quarters

  • Slice each half into thin slices to make it easier to press

  • Juice with skin on (you can also juice the leaves and stems if you have them).

Method

Start with the strawberries. You can add them all into the juicer at once.

Next add the deseeded cherries one handful at a time.

Add the pomegranate seeds and let the juicer press them through before adding the beetroot slices.

Finish by adding each apple one at a time.

Important: Double-check your cherries for pips, you do not want pips going through the juicer.

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