As we head into the holidays, the nagging sensation in the back of our minds isn’t how many presents we have left to buy, but more than likely how to get back into shape after eating too much of grandma’s killer apple pie. Which is why we were totally stoked to hear about the new slow, cold-pressed juicer from Juicepresso that promises no separation, up to 40 percent more juice and lasts up to 72 hours refrigerated with zero oxidation. But healthy juicing aside, we quickly realized this machine is a kitchen must-have that can help make everything from baby food to ice cream. Not that we need more ice cream.
Operating at 40 rpm, practically a crawl when it comes to juicers, this machine uses a heavy duty (but surprisingly quiet) motor to extract juice from your favorite fruits and vegetables slowly, separating liquid from pulp without creating the heat and friction that can break down the enzymes in your juice and deplete nutrients. One of the best aspects of this juicer (aside from only having to juice once every three days) is that the pulp is separated into a different container, not left inside to gunk up the machine. This means all that fiber-rich pulp can be used for soups, sauces and baked goods.
We tried the Juicepresso to see how it would fare when put to work in the kitchen. First off, as a twenty-something year old most of my kitchen counter is filled with wine and a decent sized coffee maker (a lady needs to have her priorities), but this machine takes up very little room. It’s thin, compact and considering what it claims, surprisingly lightweight. While it is slow pressed, it juices no slower than traditional machines I’ve used before, and is extremely neat and efficient with absolutely zero spillage. My only qualm is that the drop opening could be a little larger—cutting an apple in eighths to juice feels more than a little tedious.
I’m fairly picky about the freshness of my juice so I left it in the fridge overnight to see how well it would withstand separation and oxidation. The next morning it hadn’t separated—at all. And while it didn’t taste quite as fresh as it had the day before, it was still delicious, which isn’t something I could say with any of my other juicers. Clean up was pretty easy considering they give you a tiny brush to get in the smaller grooves and everything comes apart into a few easy pieces. I’ve yet to try making ice cream, but I should probably start that before my New Year’s resolutions kick in.
Juicepresso is available online and priced at $500.
