Planning a holiday brunch? These vegetable juice recipes give you measured amounts, a clear yield, and short steps before the general advice. Four of the blends below make about 16 ounces each. The greens recipe makes about 10 ounces, because spinach gives far less liquid than cucumber. Serve a larger batch as one tall glass, or pour smaller tasting glasses for a brunch table. Choose a crisp, citrusy blend for a lighter start, or an earthy recipe with a little ginger for a deeper flavor. A matching PUR bottle is listed only when the current product page shares those flavors.
See cold-pressed juices for a holiday brunch
Choose a vegetable juice recipe for your holiday brunch
For a simple brunch spread, make one crisp recipe and one bolder recipe so guests can compare them. Keep the juice chilled until serving, pour the batches into small glasses if you are offering several flavors, and label each glass by its main flavor. The table below helps you choose a lane quickly.
Start with the taste you want, not with a long produce list. Crisp and citrusy blends stay light, while earthy blends with a little ginger taste deeper and warmer. Savory blends taste more like a vegetable than a fruit. Use the table to pick a lane, then jump straight to that recipe.
| If you like | Make this | Busy-day bottle |
|---|---|---|
| Crisp and citrusy. | Cucumber, celery, and lemon. | Celery Kick. |
| Sweet carrot with ginger. | Carrot, cucumber, and ginger. | Greens or Sunny Citrus. |
| Savory and herb-forward. | Tomato, celery, and parsley. | No close single-bottle match. |
| Earthy with a little ginger. | Carrot, beet, lemon, and ginger. | RAW RED. |
| Green with a fresh herb note. | Greens, cucumber, and herbs. | Greens. |
Produce size changes the pour. A large cucumber can juice more than a small one, so treat the ounces as the target and the piece counts as a starting point. If a glass is too sharp, too earthy, or too mild, change one amount the next time and write it down.
Vegetable juice recipes with measurements
Wash the produce, trim tough ends, and cut pieces so they fit your juicer. Juice in the order listed, stir, and taste. The first four recipes are written for about 16 ounces. The greens recipe is written for about 10 ounces, so double it if you want a taller glass. For two servings of any recipe, double every amount and keep the same order. If you only have a blender, the short method section after the recipes shows how to adapt these amounts.
1. Cucumber, celery, and lemon
This is the crisp, citrusy glass. Celery keeps it savory, and cucumber keeps it light. Lemon is only the accent, so add it last and stop if the sip turns sharp. Yield: about 16 ounces, or 2 cups.
- 4 medium celery stalks (about 8 ounces).
- 1 large cucumber (about 10 ounces).
- 1/2 lemon, peeled.
- Rinse the celery and cucumber, trim the celery leaves if you want a milder glass, and cut both pieces to fit the juicer.
- Juice the celery first, then the cucumber, and stir the glass.
- Juice the peeled lemon half into the glass, stir again, and taste before adding any more citrus.
On a busy day, Celery Kick is the close flavor match. The current product page lists fresh celery juice with lemon, plus cayenne and Himalayan salt. You share the celery and lemon. The bottle adds heat and salt that this recipe leaves out.
2. Carrot, cucumber, and ginger
Carrot makes this glass sweeter, cucumber keeps it from tasting like carrot alone, and ginger adds a small warm edge. Yield: about 16 ounces, or 2 cups, which is one tall glass.
- 4 medium carrots (about 8 ounces).
- 1 medium cucumber (about 8 ounces).
- 1 teaspoon peeled fresh ginger, about a 1/2-inch piece.
- Optional: 1 lemon wedge, peeled.
- Scrub the carrots, rinse the cucumber, peel the ginger, and cut every piece so it fits the juicer.
- Juice the carrots first, then the cucumber, and stir before you taste.
- Juice the ginger into the glass, stir, and taste, adding the lemon wedge only if you want a brighter finish.
Two current bottles sit near this flavor, and neither is a copy. Greens lists organic kale, celery, cucumber, apple, lemon, and ginger, so you share cucumber and ginger while the bottle adds greens. Sunny Citrus lists pineapple, apple, carrot, lemon, ginger, and turmeric, so you share carrot and ginger while the bottle is fruitier and spiced.
3. Tomato, celery, and parsley
This is the savory glass. Ripe tomato and celery do most of the work, and parsley is only a green note. Yield: about 16 ounces, or 2 cups.
- 3 medium ripe tomatoes (about 12 ounces).
- 3 medium celery stalks (about 6 ounces).
- 2 tablespoons flat-leaf parsley leaves, loosely packed.
- Optional: 1 teaspoon lemon juice.
- Rinse the tomatoes, celery, and parsley, then core the tomatoes and cut them to fit the juicer.
- Juice the tomatoes first, then the celery, and stir the glass.
- Juice the parsley, stir again, and taste, adding the lemon juice only if the glass tastes flat.
PUR does not currently list a single cold-pressed bottle built on tomato, celery, and parsley. If you want a prepared juice with celery in it, compare Celery Kick and the juice collection, then read the ingredient list on the product page. Do not expect those bottles to taste like this tomato blend.
4. Carrot, beet, and lemon with ginger
This is the earthy glass with a little ginger. Beet tastes stronger than carrot, so the first batch uses less beet than carrot. Yield: about 16 ounces, or 2 cups.
- 3 medium carrots (about 6 ounces).
- 1 small beet (about 4 ounces), scrubbed and trimmed.
- 1/2 lemon, peeled.
- 1 teaspoon peeled fresh ginger, about a 1/2-inch piece.
- Scrub the carrots and beet, trim the beet ends, peel the lemon and ginger, and cut the pieces to fit the juicer.
- Juice the carrots first, then the beet, and stir before you judge it, because beet color and flavor pool at the bottom.
- Juice the lemon and ginger, stir, and taste. Next time, add more beet only if you want the glass earthier.
RAW RED is the close ready bottle. The current product page describes apple, beet, carrot, cucumber, lemon, and ginger. You share beet, carrot, lemon, and ginger. The bottle also has apple and cucumber, which makes it a little sweeter and cooler than this recipe.
Related products
Three flavors: Greens, Sunny Citrus, and Raw Red
View product
5. Greens, cucumber, and herbs
Cucumber is the base, leafy greens add the garden taste, and mint or parsley stays small. Yield: about 10 ounces, or 1 1/4 cups. Spinach yields much less juice than cucumber, so this blend is shorter than the others. A blender version will be thicker unless you strain it.
- 1 large cucumber (about 10 ounces).
- 2 cups baby spinach, loosely packed (about 2 ounces).
- 6 fresh mint leaves, or 1 tablespoon parsley leaves.
- 1/2 lemon, peeled.
- Rinse the cucumber, spinach, and herbs, peel the lemon, and cut the cucumber so it fits the juicer.
- Juice the cucumber first, then the spinach, and stir the glass.
- Juice the herbs and lemon, stir, and taste. Use fewer herbs next time if the glass tastes perfumed.
Greens is the close bottle for this lane. Its current page lists organic kale, celery, cucumber, apple, lemon, and ginger. You share cucumber, lemon, and a green base. The bottle uses kale instead of spinach and adds apple, celery, and ginger, so it is sweeter and warmer than the mint version.
How to tune the next glass
Taste the finished juice before you change it. Name the problem in one word, then move only one amount. A second change on the same glass makes it hard to tell what helped.
| What you taste | Change this batch | Change next time |
|---|---|---|
| Too earthy. | Stir in a splash of cucumber juice if you have it. | Use half the beet or half the spinach. |
| Too sharp. | Stop, and do not add more lemon or ginger. | Use a smaller lemon piece or less ginger. |
| Too mild. | Add a few parsley leaves or a thin ginger slice. | Increase only that one accent. |
| Too sweet. | Add a little more cucumber or celery juice. | Drop one carrot from the recipe. |
| Too pulpy. | Stir, then pour it through a clean fine strainer. | Use a juicer, or strain the blender batch. |
Write the result in one line, such as "less ginger" or "more cucumber." The same produce can taste stronger from one week to the next. The note matters more than chasing an exact shade of flavor. More blend ideas are on PUR's recipe page.
Juicer, blender, and ready bottle
Use the method that matches the day you actually have. A juicer gives the thinner glass these recipes describe. A blender keeps more of the produce and needs a small splash of water. A ready bottle skips the prep when the flavor match is close enough.
| Method | What to do | What you get |
|---|---|---|
| Juicer. | Use the measurements and steps above. Stir before you taste. | The yield printed on that recipe, plus pulp and parts to wash. |
| Blender. | Add the same produce with 1/2 cup cold water. Blend until smooth. | A thicker drink. Strain it if you want it thinner. |
| Ready bottle. | Read the current ingredient list, chill, and serve as the label says. | No washing or cleanup. Check the flavor match above first. |
If the blender stalls, add water one tablespoon at a time instead of a full extra cup. Too much water makes a mild glass taste dull. For the ready-bottle route, start with the individual juice collection or a daily juice kit, and confirm the ingredients on that product page before you buy.
Prep, food safety, and storage
Set the recipe out before you wash anything. Rinse the produce under running water, use a clean board and knife, and keep cut pieces off a dirty counter. Follow the machine guide for piece size, and never push produce through with your hand.
- Measure the produce for one recipe and rinse it under running water.
- Cut the pieces so they fit the juicer feed tube or the blender jar.
- Process the ingredients in the order the recipe gives, then stir.
- Drink the glass soon, or move leftovers into a clean closed jar and refrigerate them right away.
- Wash the machine promptly, especially around the screen or the blade area.
There is no single safe storage time for every homemade juice. Ingredients, cleanliness, and refrigerator temperature all change the answer. The FDA's safe food handling guidance is general home food advice, not a juice expiration date. If you are unsure the jar stayed cold, throw it out. For other people, ask about ingredient concerns before you juice.
A simple holiday brunch tasting plan
Use four small batches to learn your lane before you buy a week of produce or plan a larger brunch spread. Keep the notes on flavor, not on how the glass should make you feel.
- Glass 1: Make cucumber, celery, and lemon. Decide if you want it brighter or milder.
- Glass 2: Make carrot, cucumber, and ginger. Notice whether the sweet-warm profile beats the crisp one.
- Glass 3: Make greens, cucumber, and herbs. Stop at the herb amount in the recipe.
- Glass 4: Make the beet blend, or the tomato blend if you want savory instead.
After the four glasses, keep the lane you liked and use the matching bottle on days you will not set up the machine. If you are still unsure, the juice preference quiz can point you toward a PUR flavor to compare. Read the product page before you treat a bottle as the same recipe.
Compare juice flavors for your next glass
Frequently asked questions
How much vegetable juice does one recipe make?
The cucumber-celery, carrot-cucumber, tomato, and carrot-beet recipes each make about 16 ounces, or 2 cups. The greens recipe makes about 10 ounces, or 1 1/4 cups, because 2 ounces of spinach adds little liquid. Double every ingredient for two servings, and double the greens recipe if you want one 16-ounce glass. Measure the finished juice if you need the same yield next time.
Can I make these vegetable juice recipes without a juicer?
Yes. Add the same produce to a blender with 1/2 cup cold water, blend until smooth, and strain if you want a thinner drink. The flavor amounts stay the same, but the texture is thicker than the juicer version.
Which recipe should I start with?
Start with cucumber, celery, and lemon if you like a crisp, citrusy glass. Start with carrot, beet, lemon, and ginger if you like earthy juice with a little ginger. Use the flavor table at the top if you are between the two.
Which PUR juice is closest to homemade cucumber and celery?
Celery Kick is the closest current bottle. Its product page lists fresh celery juice with lemon, cayenne, and Himalayan salt. It shares the celery and lemon, and it adds heat and salt that the home recipe does not use.
How long can I keep a homemade batch?
Refrigerate leftovers promptly in a clean, closed jar. No single number fits every homemade juice, so use careful food-handling judgment and discard a batch if you do not know that it stayed cold.
Pick the flavor lane you already like, make one batch with the amounts above, and save the matching bottle for the day you do not want to wash a juicer.
