In this post we will present four recipes to give you an idea about the versatility of using modern juicers. There are lots of ways to use your juicer and you may want to experiment to develop new recipes. Any search of a major online bookseller will show you a great number of books dealing with juicer recipes.

Apple or Pear Juice

Type of Fruit to Use: Always use hard, crisp apples or pears. A mealy apple or pear will not juice, but can be homogenized for sauces.

Preparing the Fruit: Wash and core the fruit and cut into sections if needed to fit the feeding throat. You can use any juicer, but our recommended Big Mouth Pro Hamilton Juicer will hardly need this operation. Do not peel the fruit.

Feeding Process: Juice the fruit sections at a steady speed.

Apple or per juice may be kept for 48 hours in a refrigerator> If it is kept extremely cold it doesn’t ferment and doesn’t turn to alcohol. Apple or pear juice can also be frozen.

Tomato Juice

Type of Vegetable to Use: Tomatoes should be ripe, but not over-ripe.

Preparing the Vegetables: Wash tomatoes in cold water, and cut in sections to fit the feeding throat of the juicer.

Feeding Process: Tomatoes can be juiced at a much faster speed than other vegetables. The juicer will automatically eliminate the seeds and peels and discharge them with the pulp. Tomato juice may be used fresh, cooked, canned, or frozen. For a tasty juice, season to taste with salt or organic salt, and mix with raw celery juice. (This can be frozen, but shake well after thawing before using.)

Homogenizing

All ice cream recipes call for a certain proportion of milk; however, half and half, or a milk substitute, such as Soyamel, can be used. The use of Lecithin granules in the recipes is optional, but they are an emulsifier and will produce a creamier texture in the ice cream. Soymilk powder, Lecithin granules and carob powder can be found in almost any health food store. Ice cream will be thicker and creamier if the juicer body, cutter, and bowl are chilled before homogenizing the frozen mixes. This is easily done by placing the parts and bowl in the refrigerator for about 30 minutes before using.

Strawberry Ice Cream

11/2 Cups strawberries (fresh or frozen)

2 Cups milk

2 Tablespoons Lecithin Granules (optional)

1 Teaspoon vanilla

1/2 Cup raw sugar

Homogenize the strawberries in the blender or food processor. Add the other ingredients and beat well. If the strawberries are already sweetened use less sweetener. Pour the mixture into freezing trays and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the juice extractor. Homogenize the frozen strips. Serve at once. Makes 1 quart.

Orange Sherbet

1 Small can frozen orange juice

2 Cups water, or

3 Cups fresh orange juice (peel the oranges, and juice in the juicer)

1 Cup raw sugar

2 Tablespoons Lecithin Granules (optional)

2 Tablespoons Soyamel

1 Teaspoon vanilla

1 Cup water

Thoroughly combine all ingredients. Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the juicer. Homogenize the frozen strips. Serve at once.