Extracting juice from fruits and vegetables

Extracting juice from fruits and vegetables lets you enjoy pure, fresh flavours unmatched by store-bought beverages. The extraction method will depend on the type of produce, here are some guidelines for best results.

• Mashing or crushing is the best way to juice berries and other small fruits such as grapes. A stainless steel potato masher can be used as a pestle and a large, heavy mixing bowl will serve as a mortar. Warming the pulp in a large pot (do not boil it) will yield more juice. Strain the leftover pulp through a sieve or cheesecloth, and use it for pies
• Squeezing is the best way to extract juice from large, juicy fruits such as citrus
• Smaller, pitted fruits such as cherries and plums should be strained through a muslin bag. Heat the fruit first until it bursts, taking care not to boil the mixture as this will damage flavour and destroy nutrients. Most of the juice will be released if the pulp is left to drain for several hours or overnight
• Grinding and chopping is another method of juicing hard fruits. The job is most easily done with a food mill or a food processor. Once the fruit has been reduced to pulp, drain the juice off with a muslin bag or sieve. You can get extra juice by adding a little water to the pulp, then letting it stand overnight and extracting the juice by straining it through a fine sieve

For a refreshing summertime drink, try this recipe for mint punch.

Ingredients:

• 125 ml (1/2c) water
• 75 ml (1/3c) sugar
• 125 ml (1/2c) fresh mint leaves
• 250 ml (1 c) grape juice
• 250 ml (1 c) orange juice
• 125 ml (1/2c) lime juice

Directions:

• Warm the water until it just boils
• Turn off the heat and add sugar and the mint leaves, reserving a few leaves for garnish
• Stir until sugar is dissolved
• When the liquid cools, strain out the mint, then add grape, orange and lime juices, and refrigerate
• Serve over ice with a mint leaf

Makes six 125 millilitre (1/2 cup) servings.