Make your dessert don a healthy hat by incorporating fresh fruit juice. Ditch the store-bought sugar-infused juices and replace them with the sweetness of readily available apples, bananas, mangoes, berries, lychees, grapes, pineapples, watermelons, oranges, and other available options.
Fruity desserts are a perfect way to beat the summer heat. Add fresh herbs, salt, cardamom, cinnamon, and spices to whip up a new dish or jazz up a childhood classic.
Top Recipes Using Fresh Fruit Juices
We’ve experimented with fresh fruit juices from the seasonal favorites and all-around-the-year options and have come up with these delicious recipes for you. Try them and let us know how they turn out for you.
1. Mango Lassi With Passion Fruit Juice
- 1 cup frozen mango chunks or 1 mango cut into cubes
- 1 passion fruit (seeds and juice)
- ½ – 1 ripe banana for extra sweetness
- 1 cup full-fat yogurt
- 1 cup ice cubes
- Blend the mango, banana, passion fruit, and yogurt until smooth.
- Add ice cubes and continue blending to make a cold, smooth mango lassi. Serve in tall glasses.
2. Sangria of Red Fruits and Champagne
- 6 ounces raspberries
- 16 oz strawberries (hulled)
- ¾ cup chilled pomegranate juice
- ½ cup pomegranate arils
- ½ cup freshly squeezed blood orange juice
- 1 bottle chilled Brut Rosé Champagne
- ¼ cup Grand Marnier
- 6 tablespoons sugar syrup*
- 2 blood orange or raspberry orange slices
- Take a glass pitcher and add strawberries and ¼ cup of the pomegranate arils.
- Pour in the syrup, pomegranate juice, blood orange juice, champagne, and Grand Marnier.
- Finally, add the blood orange slices and 3 oz raspberries. Use a cocktail spoon to gently stir the constituents of the pitcher.
- Divide the leftover raspberries and pomegranate arils into the serving glasses.
- Fill the glasses with the red fruit and champagne sangria and enjoy the fruity deliciousness.
* Make a sugar syrup by taking equal parts water and sugar in a saucepan and bringing it to boil over low heat. When fully dissolved, remove from heat and let cool.
3. Pomegranate and Spice Cake
- 2 eggs
- ¾ cup brown sugar (dark)
- 3 Tbsp. white sugar
- 1 cup buttermilk
- ½ cup dark molasses
- ⅓ cup vegetable oil
- 2 ½ cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. Ginger powder
- ½ tsp. cardamom (ground)
- ½ tsp. cinnamon (ground)
- ¾ cup pomegranate juice
- Pomegranate arils and berries for garnish (optional)
- Preheat the oven to 350°F.
- Grease a round cake pan and line it with parchment paper.
- Beat eggs in a bowl until they increase in volume. Add brown sugar together and beat again.
- Next, add the buttermilk, oil, and molasses. Stir and put aside.
- Sieve the baking powder with flour, baking soda, cinnamon, cardamom, and ginger, and gently fold into the egg mixture.
- Pour the batter into the pan.
- Bake for 25 minutes. A toothpick inserted in the center should come out clean to indicate a perfectly cooked cake.
- Mix pomegranate juice with white sugar to prepare syrup and pour the hot syrup on top of the cake.
- Spread the pomegranate arils on the cake to garnish.
4. Fruit Juice Gelatin
- 4 cups of fruit juice (use any fruit or a mix of two or more)
- 1 cup fresh fruits chopped
- 4 tbsp. gelatin powder
- Take 3 cups of the juice and heat in a pan until nearly boiling.
- Pour the remaining 1 cup of juice into a bowl, add the gelatin powder, and mix well with a spoon.
- Add the hot juice to the bowl and mix again.
- Add the fresh fruits into the serving pan and pour the juice and gelatin mixture on top.
- Refrigerate for 3 to 6 hours until it firmly sets.
- Serve and enjoy.
5. Fruit Juice Caviar
- ⅓ cup pure fruit juice
- ½ cup flavorless vegetable oil
- ¼ tsp. Agar Agar powder
- Pour the oil into a glass and refrigerate it.
- Bring the juice and agar agar to a boil in a small saucepan. Reduce the heat and cook for 1 to 2 minutes until agar agar is dissolved.
- Let it cool for 3 to 5 minutes.
- syringe with juice and drop it in the cold oil one tiny drop at a time. Upon hitting the oil’s surface, little caviar orbs should form, then sink to the bottom of the glass.
- Strain the caviar with a mesh strainer and rinse well with water.
- Store them in water until ready to use and place them on a paper towel and pat dry before serving.
6. Shamrock Fruit Juice Gummies
- 1 tbsp. honey
- 1 cup fruit juice
- 3 tbsp. gelatin powder
- Take a medium saucepan and warm the juice over medium heat.
- Stir in gelatin and honey and continue stirring until the mixture thickens and achieves a thin and even consistency.
- Fill each silicone mold and refrigerate for 2 hours before serving.
7. Gemstone Fruit Juice Jelly Sweets
- 1 cup coconut water
- 1 cup fruit juice (any)
- 2 tbsp. Agar Agar powder
- 2 tbsp. Maple syrup (to sweeten)
- Mix half of the agar agar and maple syrup with the coconut water in a saucepan.
- Bring to a simmer over low heat and stir continuously for 5 minutes.
- Use a separate pan and repeat the first two steps with the fruit juice.
- Pour two-thirds of the maple syrup and agar agar mixture into a dish, and place it on top of an ice-water bath. Let sit for 2 minutes to set.
- Mix the remaining one-third of the maple syrup mixture and one-third of the fruit juice and pour it into the dish. Let it set for 2 minutes.
- Take the leftover juice mixture and pour it into the dish.
- Refrigerate to chill for 10 minutes or until set.
- Take it out of the refrigerator, and tip it on a chopping board.
- Start chopping lengthwise. Cut into randomly shaped shards and enjoy.
- You can store these sweets in the fridge; they will stay good to eat for 3 days.
8. Homemade Frozen Fruit Juice Pops
- 2 cups fruit juice (mix multiple flavors to create new tastes)
- Popsicle molds or paper cups
How to Assemble and Freeze the Pops:
- Pour the juice into popsicle molds or paper cups. Leave about half an inch on top to allow for expansion.
- If you’re using paper cups, wait till the juice is semi-frozen before placing a popsicle stick in the cup. (After 3 hours).
- If you’re using molds, place the stick in the mold and close the lid.
- Freeze for a minimum of 8 to 9 hours or overnight.
How to Remove the Pops:
- If you use paper cups, you can easily peel away the cups and enjoy the popsicles.
- If you use molds, run the mold under warm water for 10 to 20 seconds, and gently twist the stick until the pop slides out.
- You can also alternate juice layers with yogurt and fruit combinations.
9. Fruit Juice Snow Cones
- 1 cup fruit juice
- ½ to 1 cup sugar to sweeten
- Ice shavings
- Mix fruit juice and sugar in a small pan.
- Set the pan over medium-high heat and bring the juice and sugar mix to a boil.
- Lower the heat to simmer the mixture for 5 minutes, stirring randomly until sugar dissolves.
- Pour the syrup into a glass jar and let cool. Refrigerate for 3 to 4 hours before making the snow cones.
- To make a snow cone, make a mound of shaved ice in a bowl or a snow cone cup. Pour the juice syrup on top to taste.
10. Cranberry Blueberry Fruit Smoothie
- 1 large banana (frozen)
- 1 cup blueberries (frozen)
- 1 cup cranberry juice (unsweetened)
- 2 Tbsp. honey
- ½ cup tofu
- ½ cup ice cubes
- Mint leaves to garnish (optional)
- Add the frozen banana blueberries, cranberry juice, tofu, honey, and ice to a blender. Blend at maximum speed until smooth. Pour into tall glasses, garnish with mint leaves and serve immediately.
11. Fruit Juice Tapioca Pudding
- 2 ¼ tsps. tapioca
- 1 pinch salt
- ½ cup corn flakes
- ½ cup unsweetened apple or orange juice
- Sliced or chopped fruit for topping (optional)
- Mix fruit juice, salt, and tapioca in a saucepan.
- Let sit for 5 minutes before putting it on medium heat.
- Keep stirring until the mixture comes to a boil.
- Remove from heat.
- Let it cool for 20 minutes, and stir in between as the pudding thickens.
- Garnish with fresh fruits and corn flakes and serve warm or chilled.
12. Peach Freezer Jam
- 1.75 oz. sugar
- 1 ¾ cups fruit juice (preferable apple)
- 1 Tbsp. Lemon juice (freshly squeezed)
- 6 medium-sized peaches (peeled, pitted, and finely chopped)
- Mix apple and lemon juice in a saucepan over high heat. Add sugar and keep stirring till completely dissolved.
- Bring to a full boil and then remove from heat.
- Add in the chopped peaches and stir for 1 minute.
- Ladle the jam into clean containers leaving about a half-inch headspace.
- Tighten the caps and place the jam jars in the fridge until fully set.
- You can put them in the freezer compartment for up to 12 months or in the fridge for up to 4 weeks.
Fruits are rich in various essential minerals and vitamins, and the above-mentioned recipes are a perfect way to enjoy that goodness.