Inspired by New England cuisine and long-time tradition, this fresh pressed juice will satisfy your craving for Mom's homemade strawberry rhubarb pie.
|strawberries (preferably frozen)||6 oz||170 g||15 strawberries|
|rhubarb||1.75 oz||50 g||1 stalk (about 1/2 cup chopped)|
|green apple||1.8 oz||51 g||1/3 medium apple|
|red apple (we used Fuji)||9.23 oz||262 g||1 1/3 medium apple|
|lemon||0.5 oz||14 g||1/7 medium lemon|
|1.Prior to making this recipe, remove the strawberries from the freezer to thaw. They are ready to juice with the rest of the ingredients when they are halfway thawed out.|
|2.Wash fresh produce and weigh ingredients.|
|3.Quarter the lemon (leaving skin on) and place directly into the press. If you don’t have a juice press, peel the lemon and juice with the rest of the ingredients.|
|4.Grind remaining ingredients together and press.|
You can use fresh strawberries that have not been frozen, but you may find that you get more juice yield when you use half thawed berries.
If you are unable to get fresh, in-season rhubarb, you can usually find it frozen. Just thaw or use slightly frozen and juice with the rest of your ingredients.
Strawberry is a mushy fruit, so take care not to overfill the press to avoid overflow.
This easily becomes an amazing spring cocktail, just add vodka!