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

2 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.