Cuisinart Recipe Blog

Got Calcium

Jennifer Perillo — Tue, 12 Jul 2011 14:39:00 -0400

After years of being a voracious milk drinker, my oldest daughter has taken to sipping mostly water. On the surface, this may seem nothing to worry about since water is essential for proper body functions, especially during the summertime. My cause for concern was more about her calcium intake, and the August issue of Parents’ magazine shed some light on my worries.

As the article highlights, almost 15 percent of college-age women have the beginning signs of osteoporosis. Since Isabella is only 8 years old, I figure we’re not too late to get her back on track. At her age, the recommended daily amount of calcium is 800 mg for kids 4 to 8 years old (after that, you should boost their daily intake to 1,300 mg). Sounds easy enough if she drinks 2 cups of milk and eats 1 string cheese a day as suggested in the article, but what happens when your kids lose their taste for milk? What about kids who are allergic to dairy, as is the case with one of Isabella’s friends? If you’re in the same boat, relax knowing you can still make sure your kids are getting all the calcium they need.

Calcium-fortified juices. Water is always the best choice for hydration, but if you do allow your kids to drink orange juice, opt for a calcium-fortified one.
Shake things up. Even non-milk drinkers can’t resist a fruity smoothie. Add your child’s favorite fruit to a blender with some yogurt for a quick, healthy breakfast or snack on the go. The yogurt is a double win, since they’ll get their calcium with a protein boost too.
Surprising sources of calcium. Leafy greens like spinach are a great natural serving of calcium, but it’s not always the veggie of choice for most kids. Kale chips are an easier sell, and they’re packed with also almost 100 mg per cup. Try this recipe for homemade sweet cinnamon kale chips. Hummus, another kid favorite, has around 60 mg of calcium. Almonds add a boost too, with a ½ ounce weighing in with 38 mg. And if your kids love broccoli as much as mine, find comfort knowing there’s 47 mg in just one ½ cup serving!

While we’re big advocates of getting nutrients naturally, if you think your child is having trouble meeting their daily calcium needs, talk to your pediatrician for advice on supplements and other healthy eating strategies.

Seasonal Spotlight: Butternut Squash

Jennifer Perillo — Fri, 16 Oct 2009 10:35:00 -0400

I love the cool, crisp days in New York City this time of year. The break from summer’s heat means I can turn my oven on without needing to run the a/c. After having had my fill of summer squash, it’s also time to welcome the more hardy varieties. Pumpkins, acorn squash, butternut squash—they’re all overflowing at the farmer’s market.

I used to read the foodie mags with envy, wishing those comforting bowls of butternut squash had been part of my family’s holiday traditions. Then I got older, I realized I could sow the seeds for some new traditions. So last weekend, I came home, squash in hand, and decided to get started. For maximum flavor, I roasted the squash in the oven would do. It intensifies the taste in a way that boiling in water can not. A base of sautéed leeks added a sweet, earthy flavor too. And for the finish—no cream necessary here. I pureed it all up in my blender to a smooth, velvety bowl of goodness.

Velvety Butternut Squash Soup
Serves 4

This soup is so remarkably smooth, you’ll be tempted to call it creamy butternut squash soup—except there’s not a spot of cream. Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first). Then the Cuisinart blender does the magic of whipping the soup into a light and airy puree.

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 leeks, white parts only, thinly sliced
1 small butternut squash, roasted, flesh scooped out
2 cups vegetable stock
1/4 mixed toasted sweetened coconut and almonds
1 teaspoon chopped cilantro

Heat butter and oil in a 2 quart pot over medium heat. Add leeks and saute until soften and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Pour contents of pot into the glass bowl of your Cuisinart blender and puree until smooth, about 2 minutes. Divide among four bowl and garnish with toasted and almond mixture and a sprinkle of cilantro.

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Stars Shine in San Francisco

Jennifer Perillo — Wed, 14 Oct 2009 13:21:00 -0400

Foodies fell silent last week when the reports trickled in about Gourmet magazine’s closing. I was one of them. In the middle of a photo shoot, it came as a quick text from my husband. I went online wondering if he was misinformed, and then it was confirmed. While I’m immensely saddened at the end of an era, Gourmet’s legacy started taking shape a few years ago. Going to Blogher Food in San Francisco a few weeks ago is proof there’s a revival going on in kitchens across the country—in fact, around the world. And while Gourmet’s last official issue will be November 2009, it will live on in the blogosphere indefinitely.

I met some amazing people at the conference, people making real change in putting cooking on the front burner. Like Jaden Hair. She’s got The Steamy Kitchen Cookbook coming out next week. One read of her blog, and you’ll fall in love with her style in and out of the kitchen. And you know why she’s so popular and adored? Because she’s showing her readers that good food doesn’t have to be complicated or take hours to make. It’s all about having a well-stocked pantry and a few key tools. I’ve been browsing through an advance copy of her book, and fell in love with her Sweet and Sour Lychee Meatballs. Pears are in season now too, so the Asian Pear Frozen Yogurt is on my “to-make” list—I’ve had my Cuisinart ice cream maker long before I started writing this blog, and excited to give this fruity frozen yogurt combination a try. Luckily, Jaden’s sharing both of these recipes, so all of you can enjoy them too.

Sweet and Sour Lychee Meatballs
Serves 4 as part of a multicourse meal

Recipe adapted from The Steamy Kitchen Cookbook by Jaden Hair, courtesy of Tuttle Publishing (2009) (Photo Courtesy of Tuttle Publishing)

Use the meat grinding attachment on the Cuisinart Stand Mixer to make fresh-ground pork for these kid and party friendly meatballs.

One 14-oz can lychees, drained (reserve the juice for the sauce)
1 to 2 tablespoons canola or vegetable cooking oil
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks

SWEET-AND-SOUR SAUCE
1/4 cup juice from canned lychees
1/4 cup white vinegar
3 tablespoons brown sugar
2 teaspoons grated fresh ginger
1/4 cup ketchup
1/4 teaspoon salt

MEATBALLS
1 lb ground pork
1 egg
1/4 teaspoon salt
1 tablespoon flour

Bring the Sweet-and-Sour Sauce ingredients to a boil in a saucepan, then let simmer over low heat for 5 minutes. Cut each lychee in half, lengthwise.
Using a big spoon, combine the Meatballs ingredients in a bowl. The mixture should be thick and very sticky. If not, add 1 teaspoon of flour. To form the Meatballs, put a good handful of the meat onto the palm of your hand and squeeze a ball of meat through your index finger and thumb. You may have to repeat this motion two or three times to shape the ball into a tight, compact and round meatball. Use a small spoon to scrape the Meatball off your hand and place on a plate. Try to keep all the Meatballs 1 1/2 inches in diameter to make sure they cook evenly.
In a large frying pan over medium-high heat, add just enough cooking oil to thinly coat the pan. When hot, add the Meatballs, making sure they do not touch each other. Fry 2 to 3 minutes, rotating the balls so that they become evenly browned. The middle of the Meatballs should still be uncooked, as we will finish cooking them in the sauce. Add the red and green bell peppers and sliced lychees to the pan. Pour in the Sweet-and-Sour Sauce and cover with a tight-fitting lid. Let simmer over low heat for 4 to 5 minutes, until the Meatballs are cooked through. You may want to cut into one of the Meatballs to check for doneness.

Asian Pear Frozen Yogurt

Makes1 1/2 pint

Recipe adapted from The Steamy Kitchen Cookbook by Jaden Hair, courtesy of Tuttle Publishing (2009)
This yogurt is so refreshing and made with such healthy ingredients, I’m almost thinking of serving it for breakfast.

2 large Asian pears
1/4 teaspoon freshly squeezed lemon juice
1 tablespoon finely grated fresh ginger
1 1/2 cups (375 g) Greek-style plain yogurt,
1/2 cup (100 g) sugar
Generous pinch of fine sea salt
1 tablespoon pink peppercorns, crushed

Peel and chop the pears into small 1 /2-inch chunks. Toss with the lemon juice to prevent browning. In your Cuisinart blender, combine the pears and ginger and puree until smooth. You may have to use a tablespoon of water to get the pears moving.
In a large bowl, combine the pear-ginger puree with the yogurt, sugar and salt. Refrigerate for 1 hour. Churn according to your Cuisinart ice cream maker’s instructions.
Top the frozen yogurt with the crushed pink peppercorns before serving.

Leftover Magic: Vegetable Fried Rice

Jennifer Perillo — Fri, 18 Sep 2009 14:08:00 -0400

Labor Day signals back to business as usual. Whether you’re saying goodbye to the shore or hello to back to school, schedules ramp up again. Quick and easy recipes help take the stress out of dinnertime. One of my favorites also happens to be a tasty way to use leftover cooked rice. Just add a few Asian ingredients to your shopping list, and you can say bye-bye to greasy take out and save some bucks while you’re at it. No wok necessary for this dish—a non-stick skillet, like Cuisinart’s eco-friendly Green Gourmet, gets the job done deliciously.

Vegetable Fried Rice

A well-stocked pantry and the Cuisinart Rice Plus Multi-Cooker make it a breeze to enjoy this “recycled” side-dish. Make it a meal by adding some shredded rotisserie chicken.

Serves 6 to 8

1 Tablespoon canola oil, plus more as needed
1 large egg, lightly beaten
1 small onion, chopped
1 carrot, diced 1/4-inch
½ cup sliced baby bella mushrooms
¼ cup frozen peas
4 cups leftover white rice
4 teaspoons soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
Salt & freshly ground pepper, to taste
¼ cup sliced scallions

In a small bowl, whisk the soy sauce, oyster sauce and sesame oil together; set aside.
Heat 1 teaspoon of oil in a wok or deep skillet over medium-high heat. Add onions, carrots and mushrooms and saute until golden, about 5 minutes. Add peas to wok and stir-fry for 1 minute. Push vegetables to outer sides of wok or skillet and heat another teaspoon of oil over medium-heat. Add egg and use a chopstick or fork to scramble.
Add rice and remaining oil, plus more if rice is still to sticky, and stir fry vigorously to mix well and break up any large clumps of rice. Pour reserved soy sauce mixture over rice and stir well to coat. Season with salt and pepper. Add scallions, toss well and serve while hot.

Girl Meets Grill

Jennifer Perillo — Tue, 08 Sep 2009 12:57:00 -0400

Earlier this year in the arctic temperatures of January, I had a rib craving. Rather than be defeated by the weather and not wanting to turn the grill on in the winter, I decided to make ribs in the oven. Yes, I know, if you’re a BBQ purist, you think “why bother”? Well, there’s good reason. Meat so tender it falls off the bone, infused with a sweet smoky flavor. I made them a few times, and one occasion, all 20 guests couldn’t get enough.

Once the thermometer started inching up, it was time to take my rib recipe outside. The same low and slow method applies, so check the gas tank gauge before you get started. And just in case you do run out, I’ve included the directions for braising them in the oven too.

Seriously Good Ribs
The most important tip for cooking these ribs in the great outdoors? Make sure you’ve got a full tank of gas. They’re going to take a few hours to cook, low and slow over indirect heat.
Serves 4

2 whole slabs pork baby back ribs

Dry Rub
½ cup brown sugar
2 teaspoons sweet paprika
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 Tablespoon salt
1 teaspoons instant espresso powder
¼ teaspoon allspice
1teaspoon chipotle powder, optional

Braising Liquid/BBQ Glaze
1 cup sparkling white wine, like prosecco
2 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon honey

Preheat oven to 250ºF if using oven, otherwise preheat all burners on grill at high.
Add all the dry rub ingredients to the bowl of your Cuisinart food processor. Pulse until ingredients are combined, about two or three 1-second pulses. Rub mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place ribs, single layer, on a rimmed baking sheet or in a roasting pan and let sit, covered, in the refrigerator for one hour.
Meanwhile, place liquid ingredients in a microwave-safe bowl and cook on high for 1 minute if using the oven method.
Remove ribs from refrigerator. If braising in oven, pour liquid over ribs, wrap tightly with heavy-duty foil and place in oven, side by side if possible. Cook for 2 ½ half hours. Rotate pans halfway through if cooking on separate racks in oven. If grilling, loosely wrap ribs in heavy duty foil. Turn center burner off on a 3-burner grill (right or left burner off on 2-burner grills). Place packages of ribs on the side where the heat is turned off. Cook for 2 ½ hours or until the meat is very tender. While the ribs are cooking, proceed with step 5.
Remove pans from oven, discard foil and pour or spoon the braising liquid into a medium saucepot. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, 20 to 30 minutes.
Preheat broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). If grilling, remove ribs from foil. Turn all burners onto medium heat. Brush both sides of ribs with glaze and cook about 2 minutes on each side until the glaze begins to caramelize.
Slice and serve with remaining glaze on the side.

One Tomato, Two Tomato

Jennifer Perillo — Tue, 01 Sep 2009 16:05:00 -0400

Tomato season is in full swing, and that’s good news. Frankly, all this talk of the late blight affecting the Northeast had me very worried that tomatoes would be non-existent or ridiculously expensive. Luckily, I’ve been able to find plum tomatoes for as low as $1 a pound at my local farmer’s market, although the more expensive heirlooms still command $5 and up a pound.

Normally my first love is making fresh marinara sauce. Then I started thinking of what else I could do to preserve this fleeting flavor of the season. I make jam with fresh fruit, so why not give it a go with tomatoes (which are, after all, technically a fruit.) You can use whatever tomatoes you have on hand and since I was getting ready for vacation, it was a perfect way to clear the pantry and make sure none went to waste. I used my Cuisinart food processor to coarsely chop some plum and beefsteak tomatoes. I even threw in some low-acid yellow ones for color and balance, along with pineapple-flavored ground cherry tomatoes (those, by the way were not $1 a pound, but more than worth the splurge of $4 a half pint for their candy-like taste).

Don’t let the long simmering time stop you from making this savory jam. Get it started and then just walk away (probably not literally out of the house, though), and tend to chores, read a book or catch up on your DVR viewing. And if you’re into canning, you’ll be especially happy you made this come January when the snow is falling and you’re enjoying a smear on some roasted chicken or a crusty baguette.

Tomato Onion Jam
Makes 1 ½ pints

3 1/2 lbs tomatoes, coarsely chopped
1 small onion, diced
1/2 cup brown sugar
1 1/2 cups sugar
1 tsp salt
1/2 tsp coriander
1/4 tsp cumin
1/4 cup cider vinegar
Juice of 1 lemon
1/2 cup finely diced tart green apple

Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened and jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

We All Scream for Ice Cream

Jennifer Perillo — Tue, 25 Aug 2009 09:37:00 -0400

Contending with the ice cream truck is a tough job for parents in the summertime. I’ve got one cure that’ll keep the pleas for Mr. Softee at bay: homemade cookie dough ice cream -two kid favorites in one frozen treat.

It’s also a fun family activity. The kids can work on the dough while mom and dad man the stove to make the ice cream base. And if you’re worried about eating raw cookie dough, put your mind at ease with the recipe below, it’s egg free.

Form half the batch into tiny bite-size balls and set them on a wax paper-lined baking sheet in the freezer until firm. This'll ensure the dough stays intact after you add it to the ice cream (fold them after the churning cycle is done.) As for the rest of the dough, you can enjoy fresh baked cookies while you’re waiting for the ice cream to set.

Chocolate Chip Yogurt Cookies
Yes, there really are no eggs in this recipe! The result is a crisp, yet chewy cookie. There's also half the butter used in conventional chocolate chip cookies recipes. While regular, American-style yogurt will work, I recommend using a Greek-style one.
Makes 3 dozen cookies

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup (1 stick) butter
½ cup light brown sugar, packed
½ granulated sugar
½ plain yogurt (see recipe head note)
1 teaspoon vanilla extract
2 cups (12 ounces) semi-sweet chocolate chips

Preheat oven to 350º. Add flour, baking soda and salt to a medium size bowl. Whisk to combine. Set aside.
In the bowl of your Cuisinart Stand Mixer, beat butter and sugars until creamy. Add yogurt and vanilla extract. Beat well until thoroughly mixed. Gradually add flour mixture, beating until just mixed with wet ingredients. Scrape sides of bowl to incorporate all the dry ingredients if necessary. Stir in chocolate chip.
Drop by tablespoonfuls onto ungreased baking sheets. Bake 15 minutes, or until golden on bottom, turning pan halfway through to ensure even cooking. If you are baking two trays at the same time, this is also the time to switch the top and bottom baking sheets, again to ensure even cooking. Remove trays from oven and let cookies stand on tray for two minutes. Using a spatula, transfer cookies to a wire rack to finish cooling.

Cookie Dough Ice Cream
Makes about 5 cups

½ batch of uncooked chocolate chip cookie dough (see recipe above)
2 cups heavy or whipping cream
2 cups whole milk
One 2-inch piece of vanilla bean
2 large egg yolks (save whites for another use)
½ cup sugar
2 tablespoons vanilla extract

Form uncooked cookie dough into bite size balls. Place on a lined baking sheet and freeze until firm. Transfer to an airtight zip-top bag until ready to use.
Combine cream and milk in a medium saucepan over medium heat. Add vanilla bean and heat until mixture almost boils, about 5 to 8 minutes. Reduce heat to low.
Meanwhile beat yolks, sugar and vanilla extract in a small bowl until light yellow and smooth. Add 4 tablespoons of the hot milk mixture and whisk until combined. Gradually pour egg mixture into saucepan with milk mixture, stirring continuously to prevent eggs from curdling.
Cook over low heat until slightly thickened and coats the back of a spoon, about 3 to 4 minutes. Cool mixture completely either overnight in a covered container stored in the refrigerator or chill in an ice bath for 30 minutes if you wish to make ice cream right away.
When cool, remove vanilla bean, split lengthwise, scrape seeds and stir into mixture. Discard bean shell. Proceed with the proper churning directions for your Cuisinart ice cream maker. After the churning process is finished, fold in the desired amount. Store in an airtight container and freeze until firm.

A Weather-Proof Dessert

Jennifer Perillo — Thu, 20 Aug 2009 12:08:00 -0400

Most people are familiar with New York style cheesecake, but there’s another, even more delicious cake popular in Italian neighborhoods scattered throughout the outer boroughs. Made with ricotta cheese, Italian cheesecake is a lighter, more ethereal experience. Missing the flavor, but not the heat of the oven on a hot summer day, I decided to transform cheesecake into an ice cream. The ingredients are pretty much the same, but the flavor is a little richer and concentrated since it’s made with just egg yolks (folded in beaten egg whites lend an airy texture to the baked version). Now I can enjoy my favorite dessert year-round. You can too, if you follow this recipe.

Italian Cheesecake Ice Cream
Fresh ricotta lends a creamier flavor to this ice cream. If using a supermarket variety, line a strainer with cheesecloth and let the ricotta sit in it for 10 minutes to drain the excess water.
Makes 1 ½ pints

3/4 cup sugar
1 cup heavy cream
1 1/2 cups whole milk
2 thick strips of lemon zest
4 large egg yolks
1 cup ricotta
1 teaspoon vanilla extract

Add the sugar, cream, milk and zest to a deep pot. Cook over medium heat, stirring occasionally until sugar is melted. Remove from heat.
Lightly beat eggs yolks in a medium, heat-proof bowl. Slowly whisk ½ cup of milk mixture into the yolks. While constantly whisking, slowly pour egg-cream mixture back into pot with milk-cream mixture. Reduce heat to low, and cook, stirring constantly, until it thickens enough to coat the back of a wooden spoon. Remove the lemon zest and discard. Stir in the ricotta, making sure it is mixed well.
Transfer to a container and cool completely in the refrigerator or using an ice bath. Once cooled, churn according to the directions on your Cuisinart Ice Cream Maker, then store in a tightly sealed container and freeze until firm.

Sweet Dreams

Jennifer Perillo — Thu, 13 Aug 2009 13:55:00 -0400

It started with a glance at the lone banana sitting on my kitchen counter. I was in an ice cream-making mood and mulling over some flavor ideas. And that banana kept creeping into my thoughts. I flipped through some cookbooks for inspiration and came across a recipe for caramel ice cream. It got my attention but felt like it needed a companion - coffee beans, or chocolate chips. But that banana kept staring at me. Stuck with caramel and bananas on the brain, my mind drifted to bananas foster.

I diced up the banana and sautéed it in some sugar. After the pieces became gooey and caramelized I set them aside and went to work on a burnt caramel base for gelato. I stock-piled fresh vanilla beans on my last trip to the Atlantic Spice Company in Cape Cod, but you can substitute one teaspoon of vanilla extract.

This gelato also reminds me of another favorite frozen dessert. It’s like a banana split in scoop form. Just add some fresh whipped cream and a cherry on top.

Burnt Caramel & Banana Gelato
Makes 1 ½ pints

1 cup sugar
1 banana, peeled and diced
1 cup heavy cream
2 cups whole milk
1 vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon coarse salt

Heat ¼ cup of sugar in a deep pot over medium heat until it begins to melt and turn golden. Add bananas and saute until well coated and caramelized. Remove from pan and set aside.
Heat the remaining sugar in the same pot over medium heat until it melts and turns dark brown, about 2 to 3 minutes (do not stir sugar during this process). Slowly whisk in cream until well combined. Whisk in milk and add vanilla bean; cook until very hot, about 2 more minutes.
Beat eggs yolks in a medium, heat-proof bowl. Slowly whisk ½ cup of cream mixture into the yolks. While constantly whisking, slowly our egg-cream mixture back into pot with milk-cream mixture. Stir in the caramelized bananas. Reduce heat to low, and cook, stirring constantly, until it thickens enough to coat the back of a wooden spoon.
Transfer to a container and cool completely in the refrigerator or using an ice bath. Using a sharp paring knife, scrape seeds from vanilla bean pod. Add seeds to gelato mixture and discard pods. Churn according to the directions on your Cuisinart Ice Cream Maker, then store in a tightly sealed container and freeze until firm.

A Matter of Taste

Jennifer Perillo — Wed, 12 Aug 2009 13:32:00 -0400

Water. It’s a simple, nourishing beverage that we use everyday for drinking. Years ago, my husband had a furniture-size water tank. I quickly ruled it out after we had children for fear of constantly mopping up spills (those buttons are way too tempting for little fingers!) The problem is that in the very full fridge of a professional cook, regular filtered water pitchers had to jockey for space. The CleanWater Countertop Filtration system solved my dilemma. It ensures clean, fresh tasting water and freed up much needed space in the refrigerator.

I’ve also learned that the type of water I use in recipes really does affect the final product. For boiling large pots of water to make pasta or mashed potatoes, the stuff from the New York City faucet is fine. When it comes to making fresh lemonade and ice cubes—it’s a different story. Filtered water provides a cleaner flavor, and makes nice, clear ice cubes that won’t alter the taste of my cocktails and drinks as they melt. Oh, and there’s no need to chill water-based drinks before serving— the countertop system has a cold water dispenser. Since summer drink season is getting into full swing, here’s a recipe for something every well-stocked bar needs: simple syrup. Use it to sweeten lemonades, iced tea or coffee and even make your own lime sour mix for margaritas.

Simple Syrup
As easy as it sounds, this recipe is just equal parts water and sugar, so you can make or less if you remember your fractions from elementary school.
Makes about 1 1/2 cups

1 cup granulated sugar
1 cup water

Combine ingredients in a microwave-safe measuring cup. Cook on HIGH for 4 minutes*, or until sugar is completely dissolved. Stir, then let cool completely before using. Store in a tightly covered container in the refrigerator for up to two months.

*based on a 1000-watt microwave

Summer Citrusade Makes 8 cups

2 cups freshly squeezed mix of orange, lemon and lime juice
6 cups cold filtered water
Simple syrup, to taste

Prepare the freshly squeezed juice using the citrus juicer attachment on your Cuisinart Stand Mixer.
Combine juice and water in a large pitcher. Add simple syrup, to taste, and stir well. Chill until ready to serve.