Sweet and savoury Sussex juice recipes

Savoury: Butternut Squash and Tomato Sweet: Russet Apple and Honey

Savoury: Butternut Squash and Tomato
Sweet: Russet Apple and Honey

As soon as the new year celebrations are over, ‘Dry January’ is often a good option to help you recover from a little festive over indulgence. Alex joined Allison Ferns in the BBC Sussex studio this week to talk about Dry January… but we’re not talking dry gin or dry white wine (sadly), instead, Alex took her through two of his homemade juices from the Sussex Juice Flight on our menu.

All the ingredients in our juices are sourced in Sussex, so it makes them even easier to try at home. The most important thing you need is a juicer… once you have that, you can create any juice using your favourite fruit and veg. Trying out new mixes is half the fun! If you fancy giving Alex’s sweet and savoury juices a go, here’s how:

Something savoury: Butternut Squash and Tomato

  • Depending on how big a batch you want to make, we’d recommend juicing 6 tomatoes with every half of a butternut squash you use.
  • Juice the ingredients.
  • Grab a funnel and put a piece of muslin in it, pass the juice through to filter out any bits and you’ll be left with a smooth juice. For ease at home, a single layer of J cloth works too! It’s that simple.

Sweet Sussex: Russet Apple and Honey

  • Juice some Sussex Russet apples, depending on how much juice you want to make.
  • Add a piece of muslin to your funnel and filter out any bits, to leave a smooth apple juice. Remember, J-cloth works too!
  • Add honey to taste. We useRaw Brighton and Hove Honey from Blackman Bee Farm.
Blackman Bee Farm's finest

Blackman Bee Farm’s finest

Storing your juices

You can store the juice in a nice bottle in the fridge if you’re going to drink it within a few days, or freeze it in portions to make it last longer. If you don’t have vacuum packs at home, you can use ziplock bags to portion out the juice. The trick is to close the bag most of the way and then submerge it into a bowl/ container of water, sealing the final bit of the bag as it hits the water. This works as a vacuum as the water acts as pressure onto the bag, as the juice is heavier so that will stay where it is and the air left in the bag will be pushed out as it’s submerged and sealed. A very useful trick for storing food and juice.

Fancy trying our Sussex Juice Flight alongside our tasting menu? We reopen on Tuesday, 17th January and you can book to join us here.

If you missed Alex on BBC Sussex, you can catch up here. Alex joins Allison at 2 hours 9 minutes.

If you come up with any new juice recipes, show us what you’ve created on Twitter. Happy juicing!