Number of servings


  • 1 cup freshly squeezed Meyer lemon juice (about 9 lemons for 1 cup juice)
  • 2 tablespoons (1 fl oz.) freshly pressed ginger root juice (about 1/4 lb. of ginger)
  • 3 cups freshly pressed Bosc pear juice (about 8 pears for 3 cups juice)


  1. Remove peel and all pith from the Meyer lemon using a sharp knife. Wash the unpeeled ginger root and Bosc pears.
  2. Process the Meyer lemon, ginger root, and Bosc pears through the juicer into a container.
  3. Combine juices in a pitcher and serve well-chilled or over ice.
  4. Store leftover fresh juice in a sealed container in the refrigerator for up to 1 day.