Homemade Cherry Juice Recipes

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

HOMEMADE CHERRY ICE CREAM

Steps:

• Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
• Mash 1/2 the cherries with a fork or puree in a blender.
• Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.

HOMEMADE CHERRY JUICE RECIPE

Steps:

• Wash and sort your cherries, no need to pit or remove stems. I do like to pick out the ones that are rotten and any leaves that might get mixed in.
• Get the steam juicer washed and set up according to instructions. Fill the hopper with your cherries. If you are using more than one type, mix them as you add them to get a more consistent juice flavor.
• Let them steam for an hour, making sure the bottom of the steamer doesn't run out of water. The hopper full of cherries produces about four quarts of juice. If you have more cherries to do, throw out (compost or feed it to your chickens) the steamed cherries before doing your next batch.
• Process the juice in a hot water bath for 15 minutes (for quarts) for us high elevations and 10 minutes for you low-lyers.

HOMEMADE CHERRY JUICE

Steps:

• Stem six cups of cherries and place them into a blender.
• Add 3/4 cup water to the blender full of cherries.
• Pulse on low-medium until cherries are blended. DO NOT OVER BLEND!
• Place the fine mesh strainer over a large bowl with the cheese cloth lining the strainer.
• Slowly pour the mixture into the strainer and let the juice fall into the bowl below.
• Once you pour the entire contents into the strainer, use the cheese cloth to squeeze out any remaining juice.
• Pour juice from the bowl into a mason jar, seal tightly and place in the refrigerator. Consume cherry juice within 2-3 days of making it.

JUICE COOKIES - MADE WITH TART CHERRY JUICE!

Steps:

• Cream together ½ cup of shortening and ½ cup sugar.
• Add 3 regular eggs OR 3 flax eggs to the mixer and beat on medium for 10 seconds.
• Combine one teaspoon of almond extract to ½ cup tart cherry juice or other not-from-concentrate juice and set aside.
• In another bowl, whisk together 1 cup whole wheat flour, 1 cup white flour, ½ tsp salt and 1 T. baking powder.
• Taking turns, add a little juice mixture and then a little dry mixture. Go back and forth with the mixer turned on low until you have everything incorporated.
• Beat on medium-high for 20 seconds.
• Since the finished dough will be sticky, plop a ball of sticky dough into a bowl of powdered sugar. Generously coat and then quickly pass it back and forth between the palms of your hands until nearly all the sugar falls off.
• Bake the dough balls for 10 minutes in a preheated 350 degree oven. The cookies are done when they are slightly golden on the underside and puffed in the middle.

HOMEMADE CHERRY LIMEADE (SONIC COPYCAT)

Steps:

• Wash produce thoroughly, scrubbing the beet to remove the dirt. Remove the top end of the beet.
• Weigh out the ingredients.
• Quarter the lime (leaving skin on) and place directly into the press. If you don't have a juice press, peel the lime and juice with the rest of the ingredients.
• Grind the remaining ingredients together and press.
• Put a straw in a tall glass, fill with nugget ice and add the juice.
• Garnish with a cherry and two lime wedges (optional).

SPARKLING CHERRY JUICE

Steps:

• Place the cherries in a saucepan off the stove, pour the sugar over the top and let them sit for 2 hours. Add the water, and stir to mix the cherries, sugar and water together until the sugar dissolves.
• Bring the cherry mixture to a boil, reduce the heat and simmer for 15 minutes. Strain liquid into another pan, pressing cherries with a spoon to extract all the liquid, and discard the cherries. Simmer the liquid over low heat until it is syrupy and coats the back of a spoon. Remove from heat and let cool. Pour syrup in a jar and store in the refrigerator.
• To serve, place 1 to 2 tablespoons of syrup in each glass, fill glasses with chilled sparkling water and stir to mix.