Juice Flight

Ingredients (4)

1/2 cup(s) fresh passion fruit juice (from 5-6 passion fruit)

1/2 cup(s) lemon juice (form 2-3 large lemons)

1 cup(s) water

4 tablespoon(s) simple sugar syrup (4-6 tablespoons)

1 cup(s) nopal (cactus pads cleaned, spines removed), julienned

1 cucumber, peeled and chopped

1 lime, juiced

1/4 cup(s) water

2 cup(s) Crushed ice (optional)

frozen strawberries

1 cup(s) frozen mango

1 cup(s) frozen pineapple

1/2 cup(s) fresh carrots, washed and chunked

1/2 cup(s) orange juice

1.5 cup(s) water

6 cup(s) inches ginger, thinly sliced

4 hibiscus flowers

1 cup(s) sugar

3/4 cup(s) Sugar (optional)


Passion Fruit Juice
1 In a pitcher, combine passion fruit juice (option to add back some of the passion fruit seeds if desired), along with lemon juice and water.
2 Add 4 tablespoons sugar syrup and stir to combine. Taste, then add additional sugar syrup as desired. Serve chilled over ice.

Cactus Smoothie 
1 Store julienned nopal in snack bags in the freezer the night before.
2 Place all the ingredients in a blender and blend. If you want it to be less chunky then blend longer and or add more water.
3 Serve with crushed ice.

Tropical Juice
1 Place all ingredients in blender and blend until desired thickness. 
2 Add sugar if desired and serve cold.

Hibiscus Ginger Iced-Tea
1 Add all ingredients to a large pot.
2 Bring to a boil and allow to cook for 3 – 5 minutes.
3 Let cool and once cool serve over ice. Add sugar if needed. 

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