Nectarine and basil juice

Pungent basil leaves bring out the delicate sweetness of fresh ripe nectarines.

Ingredients:

4 nectarines, stones removed

15 g (½ cup) basil leaves
4 oranges, peeled

Method:

Juice the nectarines, basil and oranges through a juice extractor. Stir to combine. Make 2 medium glasses. 

Watermelon and guava cleanser

This drink fixes you up all squeaky-clean on the inside – shame it’s not a toner too.

Ingredients:

800 g (4 cups) chopped watermelon

3 cm piece ginger

7 g (1/3 cup) mint leaves
500 ml (2 cups) guava juice

ice cubes, to serve

Method:

Juice the watermelon, ginger and mint through a juice extractor. Stir through the guava juice and serve over ice. Make 2 large glasses. 

Sweet and spicy plum

Some days you need quiet, calming, gentle drinks. Other days you don’t.

Ingredients:

10 small plums, stones removed

3 cm piece ginger

200 g (1 cup) cherries, pitted

3 oranges, peeled

20 g (1 cup) mint leaves

1 teaspoon honey

ice cubes, to serve

Method:

Juice the plums, ginger, cherries, oranges and mint through a juice extractor. Stir through the honey and serve over ice. Make 2 medium glasses. 

Red grape and cantaloupe juice

When the spirit is willing but the body a little sluggish, let vitamin-rich melon and naturally sweet grapes give you the boost you need.

Ingredients:

500 g (1 lb 2 oz) red seedless grapes

1 rockmelon (cantaloupe), peeled, seeded and chopped
2 cm piece ginger

Method:

Juice the grapes, rockmelon and ginger through a juice extractor. Stir to combine. Make 2 medium glasses. 

Red ginger

Strong and spicy, line up the shot glasses and find out who’s really the tough guy.

Ingredients:

10 small plums, stones removed

500 g (1 lb 2 oz) red seedless grapes

2 limes, peeled

3 cm piece ginger
10 g (½ cup) mint leaves

ice cubes, to serve

Method:

Juice the plums, grapes, limes, ginger and mint through a juice extractor. Stir to combine and serve over ice. Make 4 shot glasses. 

Pineapple, kiwi and mint

The mild green goodness of kiwifruit gently undercuts the acid kick of pineapple.

Ingredients:

½ small pineapple, peeled and chopped

6 kiwifruits, peeled
10 g (½ cup) mint leaves
2 cm piece ginger

Method:

Juice the pineapple, kiwifruit, mint and ginger through a juice extractor. Stir to combine. Make 2 medium glasses. 

Pineapple ginger kick

Just what you need to get yourself into gear when time is short and the to-do list is long.

Ingredients:

½ pineapple, peeled and chopped

3 oranges, peeled
3.5 cm piece ginger

ice cubes, to serve

Method:

Juice the pineapple, oranges and ginger through a juice extractor. Stir to combine and serve over ice. Make 2 small glasses.

Pear, apple and ginger juice

An apple a day keeps the doctor away … so double up and get ahead.

Ingredients:

3 pears, cored

5 Granny Smith apples, stalks removed

3 cm piece ginger

Method:

Juice the pears, apples and ginger through a juice extractor. Stir to combine. Make 2 medium glasses.

Mango, apple and lime juice

Feeling seedy? This thick, luscious juice calms the inner storm. 

Ingredients:

3 mangoes, peeled and stones removed

6 apples, stalks removed

2 limes, peeled

2 cm piece ginger

honey, to taste, optional

Method:

Juice the mangoes, apples, limes and ginger through a juice extractor. Stir through a little honey, if desired. Make 2 medium glasses. 

Grape' n' guava

Good things begin with g – gemstones, girls and grape’ n’ guava.

Ingredients:

500 g (1 lb 2 oz) green or black seedless grapes

2 cm piece ginger

1 lime, peeled

4 large passion fruit, halved

375 ml (1 ½ cups) guava juice

ice cubes, to serve

Method:

Juice the grapes, ginger and lime through a juice extractor. Strain the passion fruit pulp, discarding the seeds. Combine the passion fruit juice with the grape mixture and guava juice. Serve over ice. Make 2 medium glasses. 

Gingered melon juice

If in need of a little get up and go, grab this: the melons provide natural sweetness while the ginger brings its unique sharp zap to the mix.

Ingredients:

1 honeydew melon, peeled, seeded and chopped

1 rockmelon (cantaloupe), peeled, seeded and chopped
2 cm piece ginger

Method:

Juice the honeydew, rockmelon and ginger through a juice extractor. Stir to combine. Make 2 medium glasses. 

Blushing nashi zinger

This gorgeous juice is subtle and simple.

Ingredients:

6 Nashi pears, stalks removed

250 g (9 oz) strawberries, hulled
3 cm piece ginger

Method:

Juice the pears, strawberries and ginger through a juice extractor. Stir to combine. Make 2 large glasses.

Note: Use pears that are ripe, but not overripe, otherwise they won’t juice well.

Apricot, orange and ginger juice

Everyone knows apricots look like cute little bottoms. They’re also ridiculously good for you. Grab them while you can.

Ingredients:

10 apricots, stones removed

6 oranges, peeled
3 cm piece ginger

ice cubes, to serve

Method:

Juice the apricots, oranges and ginger through a juice extractor. Stir to combine and serve over ice. Make 2 large glasses. 

Pear, melon and peppermint juice

Peppermint is well known as a stomach calmer and its fresh aroma can also lift your mood.

Ingredients:

3 pears, peeled and cored

½ small rockmelon (cantaloupe), peeled, seeded and chopped

few peppermint leaves

ice cubes, to serve

Method:

Juice the pears, rockmelon and peppermint through a juice extractor. Stir to combine and serve over ice. Make 2 medium glasses.

Note: The best way to select a ripe melon is to use your nose – if it has a strong sweet fragrance and thick raised netting you can almost guarantee it is ready to eat.

Watermelon breakfast juice

Open your eyes to the joy of a long, cool, liquid breakfast.

Ingredients:

700 g (3 ½ cups) chopped watermelon

2 tablespoons lime juice

1-2 cm piece ginger, grated, to taste
2 tablespoons chopped mint

Method:

Blend the watermelon, lime juice, ginger and mint in a blender in short bursts – be careful not to over blend or the mixture will go frothy. Make 2 large glasses. 

Spiky peach

Like a southern belle with a headache, this is a smooth lady with bite.

Ingredients:

8 peaches, stones removed

1 small pineapple, peeled and chopped
10 g (½ cup) mint leaves
2 cm piece ginger

Method:

Juice the peaches, pineapple, mint and ginger through a juice extractor. Stir to combine. Make 2 large glasses.

Minted apple orchard

Make this in the mellow months of autumn, when the orchards are heavy with sun-ripened fruit.

Ingredients:

6 apples, stalks removed

3 pears, stalks removed
20 g (1 cup) mint leaves

Method:

Juice the apples, pears and mint through a juice extractor. Stir to combine. Make 2 large glasses.

Plum, orange and vanilla nectar

If orange juice doesn’t do it for you anymore, give this a go. 

Ingredients:

10 small plums, stones removed

6 oranges, peeled
½ teaspoon natural vanilla extract (essence)

ice cubes, to serve

Method:

Juice the plums and oranges through a juice extractor. Stir through the vanilla and serve over ice. Make 2 large glasses.

Note: Use the ripest plums you can find.

Orange blossom citrus refresher

Play it again. Evoke the romance of Casablanca with this fragrant, exotic juice.

Ingredients:

6 oranges, peeled

20 g (1 cup) mint leaves

1 ½ teaspoon orange flower water

1 teaspoon pomegranate syrup

ice cubes, to serve

mint sprigs, to garnish

pomegranate syrup, extra, to serve, optional

Method:

Juice the oranges and mint through a juice extractor. Stir through the orange flower water and pomegranate syrup and serve over ice, garnished with mint. Drizzle over a little more pomegranate syrup, if desired. Make 2 medium glasses. 

Pink grapefruit, mint and cranberry juice

Pretty in pink with an acid twist – there’s nothing sugary about this tart cooler.

Ingredients:

2 pink grapefruit

500 ml (2 cups) cranberry juice

2 tablespoons finely chopped mint leaves

ice cubes, to serve

Method:

Squeeze the juice from the grapefruit. Stir through the cranberry juice and mint and serve over ice. Make 2 large glasses.