Our Juiciest RECIPES

Ideal for kids’ birthday parties, this festive, colorful, non-alcoholic sangria is bursting with tropical flavors and real fruit. Want to serve an alcoholic version for the grown-ups? Simply replace the ginger ale with a bottle of cava or other sparkling wine.

INGREDIENTS32 ounces White Grape Juicy Juice® 100% juice32 ounces Tropical Juicy Juice® 100% juice2 ounces fresh lemon juice1 cup hulled and sliced strawberries (about 8 to 10 medium strawberries)1 cup peeled and diced mango (about 1 large or 2 small mangos)1 cup peeled and sliced kiwi (about 2 kiwis)32 ounces ginger ale, chilled

DIRECTIONS1. COMBINE both flavors of Juicy Juice® 100% juice and lemon juice in a large pitcher or punch bowl and

stir well. Add fruit.2. CHILL for at least 1 hour. Stir in ginger ale just before serving.

Makes 15 (8-ounce) servings

Kids’ TropicalSANGRIA

This delightfully simple recipe for Juicy Apple Chicken can be ready in just 20 minutes. Make it for superb everyday meals or special occasions!

INGREDIENTS4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves2 tablespoons all-purpose flour1 tablespoon butter1 medium onion halved and thinly sliced1 cup Apple Juicy Juice® 100% juice2 cloves garlic finely choppedApple slices and fresh thyme leaves (optional)

DIRECTIONS1. SEASON chicken with salt and ground black pepper, if desired. Dust with flour.2. MELT butter in large, nonstick skillet over medium heat. Add chicken; cook on one side until golden

brown. Turn chicken over and push to side of skillet; stir in onion, Juicy Juice® 100% juice and garlic. Bring to a boil. Reduce heat to medium-low; cover and cook for 7 minutes or until chicken is no longer pink in center. Remove chicken from skillet and place on serving platter.

3. INCREASE heat to high; cook onion, stirring frequently, for an additional 1 to 2 minutes or until lightly browned and juice has reduced. Serve over chicken. Garnish with apple slices; sprinkle with thyme leaves.

Makes 4 servings

Juicy AppleCHICKEN

Juice Pops feature luscious fruits and Juicy Juice® 100% juice. These refreshing frozen pops make a cool after-school treat and are great for poolside parties, too.

INGREDIENTS2 cups any flavor Juicy Juice® 100% juice5 (5 oz.) paper cups1/2 cup fresh or frozen berries or sliced fruit5 wooden craft sticks

DIRECTIONS1. POUR Juicy Juice® 100% juice into paper cups. Divide berries or fruit between cups. Cover each cup

with foil. Insert one stick through the center of each foil.2. FREEZE for 3 hours or until firm. To remove pops from cups, carefully run warm water over side of cup

to loosen. Remove cup and enjoy!

Makes 5 servings

JuicePOPS

Cherry Juicy Juice® 100% juice makes a delicious base for a vinaigrette dressing to serve on kale salad. Be sure to massage the dressing into the kale well, and then allow it to sit before serving. As the kale absorbs the dressing, the acid from the vinegar and juice helps soften the tough kale, and gives it a delicious flavor.

INGREDIENTS1/2 cup Cherry Juicy Juice® 100% juice2 tablespoons white wine vinegar1 tablespoon minced shallot1/4 cup extra-virgin olive oilSea saltFreshly ground black pepper2 bunches lacinato kale (also called Tuscan or black kale), washed1/2 cup dried tart cherries1/2 cup roughly chopped pistachios2 ounces fresh goat cheese, crumbled

DIRECTIONS1. COMBINE Juicy Juice® 100% juice, vinegar, shallot and olive oil in a mason jar. Cover and shake

vigorously until combined. Season to taste with sea salt and freshly ground black pepper.2. REMOVE tough ribs from kale leaves, then stack leaves in small piles and thinly slice crosswise into

1/4-inch wide ribbons. Place kale in a large serving bowl. Cover mason jar, give dressing a final shake to recombine, and add to kale to taste, reserving leftovers for another use.

3. TOSS kale to coat in dressing. Using clean hands, massage dressing into kale for about 1 minute. Let kale sit for at least 30 minutes before adding dried cherries, pistachios and goat cheese. Toss once more, and serve.

Makes 4 servings

KALE SALAD with Cherries, Pistachios and Goat Cheese

This creative breakfast dish is a hybrid of two kid-friendly classics that are absolutely irresistible together.

INGREDIENTS2 cups Grape Juicy Juice® 100% juice1 tablespoon plus 1 teaspoon cool water8 slices hearty white sandwich bread1/2 cup creamy peanut butter3 eggs1 cup whole milk1/2 teaspoon vanilla extract1/4 teaspoon fine sea salt1/4 cup (1/2 stick) unsalted butter, divided2 teaspoons arrowroot powder (optional)Powdered sugar (optional)

DIRECTIONS1. BRING Juicy Juice® 100% juice to a boil in a small saucepan over medium-high heat. Continue boiling for 20 minutes, until Juicy Juice® 100% juice has reduced to 1 cup. Remove from heat, and let cool for 5 minutes.

2. WHISK together water and arrowroot powder in a small bowl until dissolved. Add mixture to juice, and return to medium heat, whisking continuously until juice has thickened to a syrupy consistency, about 3 minutes. Remove from heat.

3. SPREAD 4 slices of bread with peanut butter, and top with another slice of bread to form sandwiches.

4. WHISK together eggs, milk, vanilla extract and salt in a large mixing bowl.

5. MELT half of butter in a large nonstick skillet over medium heat. When butter is melted, dip two sandwiches into egg mixture until bread is well saturated on both sides. Add sandwiches to pan with melted butter and cook until both sides are golden brown, about 3 minutes per side.

6. TRANSFER to a plate and keep warm. Repeat process with remaining butter and sandwiches.

7. SERVE immediately, topped with powdered sugar (if desired) and grape syrup.

Makes 4 servings

PB & JFRENCH TOAST