Pomegranate Blueberry Juice
A tart-sweet purple juice that's my go-to on days my concentration keeps slipping. Blueberries and pomegranate are both loaded with the plant compounds linked to better memory, and it takes ten minutes from fruit to glass.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 2 pomegranates, arils only about 3 cups of arils; pick out any white pith
- 250 g blueberries fresh or frozen, thawed first
- 1 large apple, cored a sweet variety keeps the juice from turning too tart
- 1/2 lemon, peeled the pith is what makes it bitter
- 100 ml cold water only if using the blender method
Instructions
Juicer method
- Cut the pomegranates in half and hold each half cut-side down over a bowl, knocking the skin firmly with a wooden spoon until the arils drop out. Pick out any white pith, it turns the juice bitter.
- Core the apple and peel the lemon half.
- Feed the apple through the juicer first, then the blueberries, then the pomegranate arils. The apple helps push the softer fruit through.
- Stir, pour into two glasses and drink straight away, over ice if you like it colder.
Blender method
- Prepare the fruit the same way: arils picked over, apple cored, lemon peeled.
- Tip everything into a high-speed blender with the cold water and blend on high for 60 seconds, until completely smooth.
- Pour through a nut milk bag or a fine-mesh sieve and squeeze out as much juice as you can.
- Taste, thin with a splash more water if you need to, and serve.
Nutrition
Serving: 1glassCalories: 132kcalCarbohydrates: 33gProtein: 1gFat: 1gSodium: 4mgPotassium: 305mgFiber: 2gSugar: 27gVitamin A: 85IUVitamin C: 24mg
Tried this recipe?Let us know how it was!