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Fresh Gingered Cherry Juice

Makes about 3 cups
Time 15 min
This thick, delicious juice is excellent over ice, or try it as a base for sauces, salad dressings or desserts. Cherry juice oxidizes quickly, turning from rosy red to deep brick in a few minutes; although the darker juice will taste just as delicious, adding ascorbic acid in the form of a vitamin C tablet keeps your juice a traditional cherry red.
Ingredients
  • 1 pound fresh cherries, stemmed and pitted (about 3 cups)
  • 1 tablespoon plus 1 teaspoon chopped fresh ginger
  • 1 tablespoon lime juice or lemon juice
  • Honey or agave nectar (optional)
  • 1/2 (500-mg) vitamin C tablet (optional)
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Method

Place all ingredients and 1 cup water into a blender and blend until very smooth.

Pour through a fine mesh sieve set over a bowl to catch bits of skin.

Discard solids.

Taste cherry juice and add more lime or lemon juice or a little honey or agave, if desired.

The juice will keep refrigerated 4 to 5 days; it will separate, so stir or blend before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound fresh cherries, stemmed and pitted (about 3 cups)
  • 1 tablespoon plus 1 teaspoon chopped fresh ginger
  • 1 tablespoon lime juice or lemon juice
  • Honey or agave nectar (optional)
  • 1/2 (500-mg) vitamin C tablet (optional)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.