Apple-Pear Cooler
A delightfully crisp and naturally sweet non-alcoholic beverage, the Apple-Pear Cooler combines the mellow sweetness of ripe pears with the crisp tartness of fresh apples, creating a harmoniously balanced and supremely refreshing drink.
Prepare fruit
Wash and core 1 medium apple and 1 medium ripe pear. Chop them into smaller pieces that are suitable for your juicer or blender. It is generally not necessary to peel if using a good juicer or if you don't mind a little pulp.
💡 Tips:
- •Choose ripe, sweet pears to complement the apple. For juicing, firmer apples work well; for blending, a slightly softer apple is fine.
Juice or blend fruit
If using a juicer: Feed the apple and pear pieces through your juicer and collect the juice in a glass. If using a blender: Combine the chopped apple and pear with 0.25 cup (60 ml) cold water and 0.5 teaspoon fresh lemon juice (optional) in a blender. Blend on high speed until completely smooth. Then, strain the mixture through a fine-mesh sieve or nut milk bag into a glass, pressing gently to extract all liquid. Discard pulp.
💡 Tips:
- •Using a juicer will yield a clear juice. If blending, add just enough water to help the blades move, and strain thoroughly for a smoother cooler.
Chill and serve
Pour the freshly prepared apple-pear juice into a glass filled with 1 serving of ice. Garnish with 1-2 fresh mint leaves, if desired. Serve immediately.
💡 Tips:
- •Serve well-chilled for the best refreshing experience. The lemon juice (if used) helps prevent browning and adds brightness.
- 💡For a sparkling version, top the juice with 0.5 cup (120 ml) chilled sparkling water instead of still water.
- 💡Add a tiny pinch of ground cinnamon or a very small piece of fresh ginger to the juicer/blender for a warming spice note.
- 💡Adjust the ratio of apple to pear based on your preference for tartness (more apple) or sweetness/mellow flavor (more pear).
- 💡You can add 1-2 teaspoons of agave nectar or honey if you prefer a sweeter cooler, especially if your fruits are not very ripe.
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