Get the Gout Out

Ingredients

• 150 g (1 cup)black cherries
• 1Granny Smith apple
• 1carrot
• ¼lemon
• 2 stalkscelery
• ½cucumber

Instructions

1. 1

   Wash the produce

   Wash all the fruit and vegetables thoroughly.

2. 2

   Pit the cherries

   Remove the stones from the cherries.

3. 3

   Prepare the apple

   Core the apple, peel it if you prefer, and cut it into wedges.

4. 4

   Prepare the lemon

   Peel the lemon, leave the pith, cut it into quarters and remove all the seeds.

5. 5

   Trim the carrot

   Cut off the end of the carrot.

6. 6

   Juice the ingredients

   Juice the cherries, lemon, apple, carrot and celery, followed by the cucumber listed in the ingredients. The method refers to zucchini at this point, although zucchini is not listed.

7. 7

   Stir and serve

   Stir the juice to combine it before drinking.

8. 8

   Chill any leftovers

   If you are not drinking the juice straight away, put it in an airtight container in the fridge or freezer, leaving room for expansion.

What is this cherry juice?

This is a fresh fruit-and-vegetable juice rather than a traditional named dish with a clear regional origin. Black cherries bring fruity sweetness, while apple, lemon, carrot, celery and cucumber make the blend brighter and more refreshing.

The method relies on a juicer, so the produce is extracted into a drink rather than blended into a smoothie. The ingredient list specifies cucumber, although the final juicing instruction says zucchini; this version follows the listed ingredient.

Nutrition and macros by portion

The nutrition label shows one serving as written: 74 calories, 1g protein, 19g carbs, 1g fat.

The apple, cherries and carrot provide most of the carbohydrates, while the fruit and vegetables contribute very little fat or protein. Pair a serving with a source of protein and a more substantial whole-food side if you want a more filling plate.

Choose and prepare the produce

Cherries: use ripe fruit and remove every stone before juicing.

Apple and lemon: core the apple and remove the lemon seeds. Peeling the apple is optional; leaving the pith on the lemon is part of the method.

Cucumber: use the listed cucumber to finish the juice. If you intended to follow the method's reference to zucchini instead, note that it is not included in the ingredient list.

Juicing in stages

Order: feed the cherries, lemon, apple, carrot and celery through the juicer, then add the cucumber. Follow your juicer's instructions for preparing produce and feeding it safely.

Mixing: stir the finished juice before serving so its flavours are evenly combined.

Check the texture

Freshly juiced produce should yield a pourable drink, though the exact amount and texture depend on the juicer and the produce. If the juice separates while standing, stir it again.

The recipe does not specify straining, so serve the juice as it comes from the juicer.

Serve it fresh

The method suggests drinking the juice soon after making it. Serve it on its own or alongside a meal; water can also be served separately.

Because this recipe is a juice, it has less of the whole produce's intact fibre than eating the fruit and vegetables whole.

Keeping leftover juice

For a short delay, transfer the juice to an airtight container and refrigerate it. Leave headroom if freezing, as the liquid expands.

The recipe gives no specific storage duration, so make only what you expect to use and keep any leftover juice chilled.

Recipe notes & tips

• Wash the produce carefully before cutting or juicing.
• Remove all cherry stones and lemon seeds before feeding the fruit into the juicer.
• Peeling the apple is optional, as stated in the method.
• Cut produce to suit the opening and instructions of your juicer.
• Stir the juice just before drinking if it has been standing.
• Leave space at the top of the container if you freeze leftover juice.

Variations

• Keep the cucumber: use the ingredient list as written, since zucchini appears only in the method.
• Use zucchini: substitute it for the cucumber if that was the intended final ingredient.
• Adjust the tartness: use less lemon for a gentler citrus flavour.
• Serve chilled: refrigerate the juice briefly before serving.
• Make a smaller batch: halve the ingredients and prepare only what you plan to drink.

Common mistakes to avoid

• Leaving cherry stones in: pit the cherries before juicing.
• Missing lemon seeds: remove them after cutting the peeled lemon into quarters.
• Confusing cucumber and zucchini: choose one, since only cucumber is listed as an ingredient.
• Skipping the final stir: mix the juice before serving so it is evenly combined.
• Filling a freezer container to the top: leave room for the juice to expand.

How to store

Keep any juice you are not drinking immediately in an airtight container in the fridge. It can also be frozen; leave room in the container for expansion, and stir after thawing or before serving.

Frequently asked questions