Juices / 10 min
Plum blackberry basil juice
Ripe plums, blackberries, basil and lemon make a deep purple juice with a fragrant garden finish.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 2 glasses
Plums and blackberries bring plenty of color and tartness to this small-batch juice, while basil gives it a surprisingly fresh lift. A blender and sieve make it accessible even without a juicer.
Ingredients
- 3 ripe plums, pitted and quartered
- 1 cup blackberries
- 6 basil leaves
- Juice of 1 lemon
- ¾ cup cold water
- 1 teaspoon maple syrup, optional
- Ice, for serving
Method
- 1. Put plums, blackberries, basil, lemon juice, water and optional maple syrup in a blender.
- 2. Blend until smooth, then strain through a fine sieve if you prefer a clear juice.
- 3. Chill or pour over ice, stirring before serving.
Estimated nutrition
- calories
- 105 calories
- fat
- 1 g fat
- carbohydrate
- 27 g carbohydrates
- protein
- 2 g protein
- fiber
- 5 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use peaches or nectarines instead of plums.
- Mint can replace basil for a cooler finish.
- Honey or sugar can replace maple syrup.
Good to know
Choose plums that yield slightly when pressed; hard plums can make the drink more tart and require a touch more sweetener.
Questions, answered.
Can I leave the juice unstrained?
Yes. It will be thicker and retain berry pulp. Add another splash of water if it is more like a smoothie than a drink.
How should I store leftovers?
Refrigerate in a full, sealed jar and drink within 24 hours. Shake or stir before pouring because the fruit settles.