A vibrant, 10-minute homemade blueberry cherry juice made in a kitchen mixie or blender using fresh or frozen fruit.
- 1.5 cups 225 g fresh or frozen sweet cherries, pitted
- 1 cup 150 g fresh or frozen blueberries
- 1.5 to 2 cups 360 to 480 ml chilled filtered water, divided
- 1 tbsp fresh lemon or lime juice
- 1 to 2 tbsp simple sugar syrup or honey optional, to taste
- Ice cubes for serving
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Prep Fruit: Rinse blueberries and cherries thoroughly. Confirm all cherries are free of pits.
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First Blend: Add blueberries, pitted cherries, lemon juice, optional sweetener, and 1 cup of chilled water into a blender or mixie jar.
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Puree: Blend on low for 15 seconds, then increase to high speed for 45 to 60 seconds until smooth.
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Dilute: Add remaining 0.5 to 1 cup of water and pulse 2 to 3 times to combine.
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Strain: Pour the mixture through a fine mesh strainer set over a pitcher. Press firmly with the back of a ladle to extract all juice. Discard or repurpose the remaining pulp.
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Serve: Skim surface foam with a spoon if desired. Pour over ice cubes into glasses and serve chilled.
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For a clear drink, strain a second time through cheesecloth.
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If using tart cherries, increase sweetener by 1 tablespoon.
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For a fizzy variation, use only 1/2 cup water to blend, then top glasses with plain club soda.
Storage
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Store in a sealed glass container in the refrigerator for up to 48 hours. Shake well before serving.