Blueberry Mint and Pina Colada Pair
A purple blueberry mint smoothie and a creamy pineapple coconut cooler blended back to back, for two very different drinks that look striking side by side.
Recipe aisles
20 recipes in this aisle
Pressed, strained and poured over ice
Cold-pressed juices, blend-and-strain elixirs and bright citrus coolers. Each recipe gives a juicer method and a blender workaround, plus the produce ratios that keep them balanced rather than syrupy.

Showing 1-20 of 20 recipes
A purple blueberry mint smoothie and a creamy pineapple coconut cooler blended back to back, for two very different drinks that look striking side by side.
Kale, cucumber, celery and green apple pressed with plenty of ginger, lime and a single orange for a bracing but drinkable green juice that fills three bottles.
Three garden-table juices from one juicer: pink apple raspberry, pale yellow pear lemon and golden orange pineapple carrot, each served next to the whole fruit.
Three cold-pressed juices in one session: carrot ginger orange, spinach cucumber apple and berry beet, bottled together for a colorful week-starting juice lineup.
A thick, jewel-toned mixed berry smoothie of raspberries, blueberries and strawberries with banana and hemp seeds, served in a round bubble glass with fresh berries.
Strawberries, watermelon and a few blueberries press into rosy pink and deep red juices, bottled for the fridge and brightened with lime and a little mint.
Just oranges and a citrus press: sweet Valencia oranges squeezed by hand and served with some of their pulp and an orange wheel perched on the glass.
Oranges and sweet carrots pressed with a knob of ginger make a deep orange, gently spicy juice, poured into a hurricane glass beside a whole orange.
Freshly squeezed orange juice gets a cool lift from mint leaves muddled in the bottom of the glass, served on dark wood with a halved orange.
Tart raspberries and soaked cashews blend into a soft pink, silky smoothie scented with fresh rose petals, pretty enough for a spring brunch table.
Mixed berry, strawberry pink, vanilla banana and golden peach smoothies made from one shared almond milk base, lined up in tall glasses for a colorful breakfast spread.
Frozen strawberries and pineapple blend with fresh-pressed pineapple juice into a thick red slush, garnished with whole berries and spiky pineapple leaves in three glasses.
A gradient of four pressed juices, from golden pineapple turmeric through carrot orange to blood-red beet apple, lined up in glass bottles like a sunset.
Green, dark berry and pink smoothies are each layered in a jar with crunchy sprouted buckwheat and finished with fruit, coconut and seeds for a spoonable breakfast.
Frozen blackberries, banana and creamy cashew milk blend into a dusty pink smoothie, crowned with frosty whole blackberries and a sprig of mint on top.
Two classic pressed juices poured side by side: a clean, pale green celery lemon juice and a sweet, earthy ruby beet juice lifted with apple and ginger.
Pressed cucumber and green apple juice blended with fresh kiwi and lime make a bright green, tart and thirst-quenching cooler served over ice in a ribbed glass.
Fresh strawberries and homemade almond milk blend into a soft, pastel pink smoothie that tastes like strawberries and cream, finished with mint and a straw.
A blend of freshly squeezed oranges and tangerines poured over big ice cubes frozen from orange juice, so the glass stays cold without ever tasting watered down.
Sweet carrots and ripe strawberries press into a glowing orange-red juice, sharpened with a handful of tart redcurrants and a little apple for balance.