Henning Lee® Electric Dual Citrus Juicer Recipes and Assembly Instruction

Classic Lemonade

​

• 1 ¾ cups white sugar

• 1 cup water

• ~10 medium lemons

• 7 cups cold water

• Ice to serve

 

1. Make a simple syrup over the stove by combining sugar and 1 cup water in a saucepan. Consistently stir to dissolve sugar while the mixture comes to a boil. Once dissolved, set aside to cool slightly.

2. Slice lemons in half and juice both halves of the lemon. Repeat with all lemons. Continue juicing until 1 ½ cups of lemon juice accumulates.

3. Pour lemon juice over 7 cups of ice water in a pitcher. Add simple syrup mixture to taste. Garnish with lemon wedges and enjoy!

 

Immunity Boost Shot

​

• 2 small oranges

• 2 small lemons

• 2 tbsp fresh turmeric, peeled (1 tsp if using turmeric powder)

• 2 tbsp chopped fresh ginger, peeled

• fresh cracked black pepper (optional, to aid in turmeric absorption)

• olive oil (optional, to aid in turmeric absorption)

 

1. Slice your oranges and lemons in half and juice all halves. Add another orange for a sweeter/less acidic taste.

2. Add all citrus juice obtained into a blender with finely chopped or grated turmeric and ginger. Blend on high for 20-30 seconds, or until well combined.

3. Strain mixture through a fine mesh strainer, nut milk bag, or thin dish towel. Please note that fresh turmeric will stain light colored towels or countertops.

4. Pour into a small glass and top with a dash of black pepper and/or a few drops of olive oil. Store for up to 24 hours in the fridge.

 

Sour Mix

​

• 1 cup lemon juice (about 6 lemons)

• 1 cup lime juice (about 8 limes)

• 1 cup granulated sugar

• 1 cup water

 

1. In a small saucepan, combine water and sugar. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Ensure that the combination does not come to a boil!

2. Remove the saucepan from the heat and allow the simple syrup to cool to room temperature completely.

3. While the syrup is cooling, juice your lemons and limes until you yield 1 cup of juice from each fruit.

4. When the syrup is completely cooled, combine it with the citrus juices and store in the fridge for up to two weeks!

 

Tips:

​

1. Freezing citrus juice in an ice cube tray can preserve the juice for several months. Thaw when needed.

2. Zest your citrus before or after (recommended before) juicing to ensure you are using all parts of your peel. Zest can be used in many recipes and top off many dishes. 

3. If juicing a high yield of citrus at one time, ensure excess pulp is removed from juicing cones during the juicing process.​​

​

​

Assembly and Disassembly Demo: