To start with, it's worth clarifying that juicers come in different types: automatic, mechanical and electric. The simplest one is meant for squeezing juice from citrus fruit (most often lemons) and looks like a cone-shaped bowl with the cone pointing up and a juice tray underneath. You can't make much on that, plus it's limited in its choice of ingredients.
The five most commonly used ingredients in juicer recipes:
From the first juicer model to its modern counterparts, it has gone through many changes. In the past, a juice press was an ordinary pot with a heavy press and a spout on the side. During pressing, juice flowed out of it into the dish placed underneath. What remained as waste was the pressed pulp, which could be used in making homemade alcoholic drinks.
Today's one can squeeze juice out of anything without extra effort, time or trouble. What comes out is the purest juice, without pulp. What's left at the end can also be used in the makeup of other dishes / drinks.
How is it best to use your juicer? Making juice just to drink it right away isn't quite what you need, right? Well, juicer recipes are especially handy during the winter canning season. If there's nowhere to put a harvest of apples, pears, grapes or any other fruits, berries or vegetables (especially sweet ones like carrots, pumpkin, tomatoes), you can make juice from them and then seal it in jars for later storage.
The five fastest juicer recipes:
| Name of the dish | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Fresh carrot juice | 10 min | 65 | +50 |
| Apple juice for winter | 30 min | 97 | +71 |
| Apple juice for winter through a juicer | 40 min | 54 | +63 |
| Carrot juice for winter at home | 40 min | 34 | +89 |
| Winter pear juice from a juicer | 1 hour | 44 | +19 |
Some complex recipes for desserts or other dishes call for a juicer. On top of that, natural juices can be used as food coloring for baking of any kind: carrots, spinach and beets will give a rich orange, green or burgundy color.