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Summer sunrise juice

Name: Summer sunrise juice
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 rockmelon, seeds removed, roughly chopped; 1 pineapple, roughly chopped; 6 oranges, pith removed, halved; 2 x 250g punnets strawberries, hulled; Mint sprigs (optional), to serve

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by Belinda Jeffery

Cook and author

Oct 03, 2015

"When we owned our cafe, Avenue Road, in Sydney, our ‘rainbow juices’ were hugely popular, so much so that on the weekends we had to employ someone just to make them. For a more extravagant start to the day, try topping them up with a little Australian sparkling wine." - Belinda Jeffrey

1 rockmelon, seeds removed, roughly chopped
1 pineapple, roughly chopped
6 oranges, pith removed, halved
2 x 250g punnets strawberries, hulled
Mint sprigs (optional), to serve

Method

1.

Place 6 large glasses in the fridge to chill. Line up three jugs for the juices.
2.

Juice the rockmelon in a fruit juicer, or whiz in a blender until smooth, then strain. Pour into a jug and set aside.
3.

Juice the pineapple in a fruit juicer, or whiz in a blender until smooth, then strain. Pour into a new jug and set aside. Juice the oranges and strawberries in a fruit juicer, or whiz in a blender until smooth, then strain. Pour into the remaining jug. Set aside.
4.

Fill each glass with ice cubes and, tilting the glass so the juice runs down the side, carefully divide most of the orange and strawberry juice among the glasses (reserving just a little bit to use at the end). Carefully pour over the pineapple juice, then the rockmelon juice, keeping the glass tilted to give a swirling effect. Drizzle the reserved orange and strawberry juice over the top. Garnish with mint, if using, and serve.