Kiwi Juice Recipe
This fresh kiwi juice recipe delivers a bright, tangy glass of goodness in just 5 minutes with nothing but ripe kiwis, water, and a squeeze of lemon. Blended smooth and strained to silky perfection, it's the easiest way to turn everyday kiwi fruit into a vibrant, vitamin-C-packed drink. Green Hayward or gold Zespri SunGold both work beautifully -- no sugar needed when your kiwis are perfectly ripe.
Servings 2 glasses
Calories 90kcal
Cost $3
Equipment
- 1 Blender
- 1 Fine mesh strainer
- 1 Large bowl or pitcher
- 1 Vegetable peeler or knife
Ingredients
For the Juice
- 4 medium kiwis peeled, green Hayward or gold Zespri SunGold
- 1/2 cup cold water plus more to adjust consistency
- 1 tsp fresh lemon juice freshly squeezed
- 1/2 tsp honey optional -- only if kiwis are underripe
For Serving
- ice cubes optional
Instructions
Prepare the Kiwis
- Press each kiwi gently with your thumb -- it should give slightly, like a ripe peach. If the kiwi feels firm and doesn't yield at all, set it aside and let it ripen on the counter for 1-2 more days before juicing. Ripe kiwis give you sweeter, more flavorful juice with no added sweetener needed.
- Using a vegetable peeler or a small knife, remove the skin from all 4 kiwis. Work carefully around the curved edges to avoid wasting fruit. Once peeled, cut each kiwi into quarters -- this helps the blender break them down faster and more evenly.
Blend and Strain
- Place all the kiwi quarters into your blender. Add 1/2 cup of cold water and 1 tsp of freshly squeezed lemon juice. Secure the lid and blend on high speed for 30-45 seconds until the mixture is completely smooth and no visible chunks remain.
- Place a fine mesh strainer over a large bowl or pitcher. Pour the blended kiwi mixture into the strainer slowly and steadily -- don't rush or you'll splash. Let the juice drain naturally for about 30 seconds before pressing.
- Using the back of a large spoon, press the kiwi pulp firmly against the strainer in circular motions to push as much liquid through as possible. Continue pressing until the pulp looks dry and no more juice runs through. Discard the remaining pulp.
Finish and Serve
- Give the strained juice a taste. If your kiwis were slightly underripe and the juice tastes too tart, stir in honey starting with 1/4 tsp at a time until the flavor is balanced. Do not add more than 1 tsp total -- the lemon and natural kiwi acidity should do most of the work.
- Fill two glasses with ice cubes, then pour the fresh kiwi juice evenly between them. Serve immediately for the best color and flavor -- kiwi juice oxidizes quickly and its vibrant green hue fades within the first hour. Enjoy as-is or garnish with a thin kiwi slice on the rim.
Video
Notes
Store leftover juice in a sealed glass jar in the fridge for up to 2 days. Color fades after 24 hours -- adding extra lemon juice before blending helps slow this down.
Gold kiwi (Zespri SunGold) makes a naturally sweeter, yellow-hued juice -- no honey needed and a milder flavor than green kiwi.
4 medium kiwis yield about 1 1/2 cups (360ml) of strained juice -- enough for 2 small glasses.
To freeze: pour into ice cube trays and freeze solid. Use kiwi cubes in sparkling water or smoothies within 2 months.
Gold kiwi (Zespri SunGold) makes a naturally sweeter, yellow-hued juice -- no honey needed and a milder flavor than green kiwi.
4 medium kiwis yield about 1 1/2 cups (360ml) of strained juice -- enough for 2 small glasses.
To freeze: pour into ice cube trays and freeze solid. Use kiwi cubes in sparkling water or smoothies within 2 months.
