Homemade Kiwi Juice Recipe
Fresh, vivid-green kiwi juice made in 5 minutes with a blender. The straining step is what separates this from a thick smoothie -- it gives you clean, bright flavor with no gritty seed texture.
Servings 1 glass
Calories 68kcal
Equipment
- 1 Blender
- 1 Fine mesh strainer essential for clean texture
- 1 Tall glass
- 1 Spoon or spatula for pressing pulp in strainer
Ingredients
Main Ingredients
- 3 ripe kiwis green Hayward or gold Zespri SunGold -- must be ripe, not firm
- 1/2 cup cold water adjust to thin or thicken to taste
- 1 tsp fresh lemon juice prevents oxidation -- keeps juice vivid green
- 1 cup ice cubes for serving
Optional
- 1 tsp honey or agave only if kiwis need sweetening -- taste first
- 4 fresh mint leaves for mint variation or garnish
- 1 slice kiwi for garnish
Instructions
Prep
- Check ripeness: press your thumb gently against each kiwi skin. It should yield slightly -- like a ripe peach. If it feels firm, leave on the counter for 1-2 more days before juicing.
- Peel the kiwis completely. Slice each one in half, then cut into rough chunks. No need for precise cuts -- the blender handles everything.
- Add the kiwi chunks, cold water, and lemon juice to the blender. If using honey or mint, add them now before blending.
Blend and Strain
- Blend on high for 45 to 60 seconds until completely smooth. The mixture will be thick and bright green.
- Set a fine mesh strainer over a large glass or measuring cup. Pour the blended kiwi mixture into the strainer.
- Use the back of a spoon or a spatula to press the pulp firmly against the strainer. This step extracts the remaining liquid and gives you a clean, non-gritty texture. Discard the pulp left in the strainer.
- Taste the strained juice. Add a small amount of honey if the kiwis were slightly underripe. Do not over-sweeten -- the natural kiwi flavor should come through.
- Fill a glass with ice, pour the kiwi juice over the ice, and serve immediately. Garnish with a kiwi slice or mint sprig if using.
Notes
Ripeness is everything. Press your thumb against the skin -- it should yield slightly like a ripe peach. Firm kiwis are underripe and will taste sharp no matter how much sweetener you add. Leave them on the counter for 1-2 more days if they feel hard.
The teaspoon of lemon juice is not optional if you want the color to stay green. Without it the juice oxidizes and turns dull olive within an hour. Add it before blending, not after.
