A bit of a weird combo perhaps, but it uses two of my favorite ingredients: apricots and cranberries. You can save the pulp to use as a topping for ice cream or other desserts. Apricot jam turns up pretty frequently in dessert recipes for baking, but I’m not sure if you can use this as a substitute.

Ingredients:

2 lbs cranberries
1.5 lbs apricots
1/3 lemon (peeled, but pith ok)
2 cups of ice, crushed

Directions:

Because apricot skins are a bit tough and resistant, much like peach skin, you might need to remove them at least partially from the apricots if your machine has problems with it. The fuzzy skins can sometimes get stuck and prevent the juicer from squeezing out all the apricot juice.

Basically, juice every thing together and pour the mixture over the crushed ice for a nice juice mixer.

Makes about 2.5 cups of juice.