Cuisinart Juice Fusion EasyClean CSJ-300C Series Instruction And Recipe Booklet page 13

Pistachio-Rosewater
We are channeling Middle Eastern flavours in
this floral milk. Rosewater (also labeled as Rose
Flower Water) can be found in the baking aisle of
some specialty markets, or easily found online.
Makes 1 serving
1 cup (250 ml) pistachios, soaked in
water for a minimum of 8 hours or
up to overnight
1 cup (250 ml) fresh, cold water
¼ – ½ teaspoon (1 to 2.5 ml) rosewater
(start with ¼ teaspoon [1 ml] and
then add more to taste)
Pinch fine sea salt
1. Drain the pistachios and rinse with cold water.
Put into a large, liquid measuring cup or bowl,
with the 1 cup (250 ml) of cold water.
2. Turn the juicer to the ON position, with the
juice spout closed, and begin to process
the pistachios, one scoop at a time, with the
water. Gradually add all of the pistachios and
the water. Once juicing area has filled, slowly
open the juice spout to allow it to flow into
the Juice Container. If the nut milk seems to
be too thin, add back some of the pulp in the
pulp container through the top of the feed
tube, to give more body and flavour to the
drink.
3. Once processed, stir in the rosewater and salt.
Serve immediately.
Nutritional information per serving:
Calories: 176 (68% from fat) • carb. 9g • pro. 7g • fat 14g
sat. fat 2g • chol. 0mg • sod. 151mg • calc. 35mg • fiber 32g
Almond Horchata
Traditionally made with rice milk, we show off
the almonds in this cinnamon-forward,
refreshing drink. To take it up a notch, add
¼ cup (60 ml) strongly brewed, chilled coffee,
after the almonds and ginger have
been processed.
Makes 1 serving
1 cup (250 ml) almonds, soaked in water
overnight
1 cup (250 ml) fresh, cold water
1 1-inch (2.5 cm) piece fresh ginger
1 tablespoon (15 ml) simple syrup*
½ teaspoon (2.5 ml) pure vanilla extract
½ teaspoon (2.5 ml) ground cinnamon
1. Drain the almonds and rinse with cold water.
Put into a large, liquid measuring cup, or bowl,
with the 1 cup (250 ml) of cold water.
2. Turn the juicer to the ON position, with the
juice spout closed, and begin to process the
almonds, one scoop at a time, with the water
and the ginger. Gradually add the remaining
almonds and water.
3. Once juicing area has filled, slowly open the
juice spout to allow it to flow into the Juice
Container.
4. When all of the items have been processed,
stir in the remaining ingredients. Serve over
ice or chill well before enjoying.
* Simple syrup is sugar dissolved in water in
equal parts. Put ½ cup each, granulated sugar
and water, into a small saucepan and place over
medium heat. Once sugar dissolves, remove
from heat and chill until ready to use.
Nutritional information per serving:
Calories: 88 (8% from fat) • carb. 13g • pro. 1g • fat 3g • sat. fat 0g
chol. 0mg • sod. 117mg • calc. 435mg • fiber 2g
COCKTAILS
The combination of spicy and tart, with
a touch of salt, makes this drink a
refreshing cooler when the weather is hot.
Makes 4 servings
1 large grapefruit
1 small lime
4 ounces (113 g) tequila
Sparkling water
1 small jalapeño pepper, sliced
Sea salt
1. Remove the peel from the grapefruit and
the lime and cut to fit the feed tube.
Juice together and reserve.
2. Fill four, large rocks glasses with ice. Add an
ounce of tequila to each glass. Distribute the
juice evenly among the four glasses. Fill to the
top with sparkling water. Add 2 to 4 jalapeño
slices, plus a pinch of sea salt, to each glass.
3. Stir well and serve immediately.
Nutritional information per serving:
Calories: 77 (8% from fat) • carb. 4g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 37mg • calc. 41mg • fiber 0g
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Paloma