Easy Blender Orange Juice
No fancy juicer or citrus press necessary for this refreshing whole-fruit juice! While you can certainly use all oranges, we like adding tangerines and grapefruits to the mix, too.
Martha's Favorite Green Juice
Every morning Martha drinks this immune-boosting cocktail of nutritious fruits and vegetables. Her refreshing green juice recipe allows for plenty of substitutions. Don’t have pears on hand? Add an apple instead! Have some fresh spinach or kale that needs to get used? Either works great. With this vibrant and versatile formula on hand, it’s easy to drink green.
Limeade
Thanks to an abundance of limes in Jamaica, limeade is a common drink. Unsweetened bottled lime juice can be swapped instead of fresh for an even quicker limeade. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Grapefruit, Carrot, and Ginger Juice
This juice will give a healthy kickstart to your day.
Cucumber Lemonade
Fresh cucumber juice makes classic lemonade even more refreshing.
Cream Soda Syrup
Make classic cream soda at home with this simple recipe from Anton Nocito of P&H Soda and Syrup. Also Try:Grapefruit Soda Syrup, Quince Soda Syrup
Carrot-Mango Juice
Color your world orange with this healthy, tasty juice.
Iced Lemon Espresso
An update of the Italian-American caffé Romano, an espresso served with a bit of lemon peel, this fizzy incarnation blends tart lemon soda with a cool shot. It tastes bright and full-bodied, like an amplified Arnold Palmer. Mix one up—it's sunshine in a glass.
Cucumber-Pear Juice
This is a refreshing drink with a gingery zing to it.
Sparkling Fresh Lemonade
Fresh homemade lemonade gets bubbly (but remains alcohol-free) thanks to a bit of sparkling water.
Homemade Lemonade
No summertime drink is as satisfying and easy to make as refreshing lemonade.
Martha's Extra-Lemony Lemonade
"A cold glass of lemonade is so refreshing on a hot summer day. My favorite recipes are full of lemon flavor. This one uses the fruit in three ways: its juice, fresh slices, and a syrup cooked with the rinds," says Martha.
