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Did you know that 100% fruit juice can count as one of your daily servings of fruit?  The same goes for our 100% freshly pressed carrot juice – which counts as a daily serving of vegetables.  What an easy and delicious way to get the recommended daily allowance of your fruits and veggies.

And to make it even more convenient – we’ve assembled these recipes as a creative way to ensure that you are getting a good dose of fruits and veggies each day.  While some might sound odd (Apple, Carrot, Beet Juice) –  give them a try!   They taste great ... and they’re good for you.  And, you might surprise yourself with the creative blends that you’ll be come up with on your own.  These health-inspired recipes are made with our all-natural juices and juice blends.  We hope you enjoy them!

If you have your own Barsotti Juice inspired recipe – please send them our way!  We’ll give them a try and post them online ...

Barsotti Juice Company, Inc.
2239 Hidden Valley Lane
Camino, California 95709-9722
(530) 622-4629 office phone
(530) 642-9703 fax

customer inquiries:

Juice Drinks and Shakes

Peach, Pear, and Apple Juice (Serves 1)

½ cup Barsotti’s Apple Juice
2 peaches, remove pits
1 pear, sliced

Directions:  Blend all together and enjoy

Apple, Carrot, Pineapple Juice (Serves 1-2)

½ cup Barsotti’s Apple Juice
8oz fresh (or canned) pineapple
1 cup Barsotti's Carrot or Organic Carrot Juice

Directions:    Blend all together and enjoy.  Add ice cubes and/or a banana to create a healthy tropical treat.

So Berry Good Milkshake (Serves 2)

1 cup Barsotti’s Apple Juice (or any other Barsotti’s Juice fruit blend)
1 cup fresh or frozen blueberries
1 cup fresh or frozen strawberries
1 cup lowfat plain or vanilla yogurt
¼ cup fat free or 1% milk

Directions:  Combine all ingredients in a blender and mix until rich and smooth, about 30 - 45 seconds.

Rich ‘n Fruity Protein Shake (Serves 2)

1 ½ cups Barsotti’s Apple Juice (or any other Barsotti’s Juice fruit blend)
1 cup frozen blackberries
1 banana
1 T whey protein powder
1 T ground flax seed

Directions:  Combine all ingredients in a blender and mix until rich and smooth, about 30 - 45 seconds.

Apple Cider Punch (Serves A Crowd)

1 Gallon Barsotti's Apple Cider (or Juice)
12 oz. Barsotti Original Lemonade
6 oz. Orange Juice Concentrate (Frozen)
6 Allspice (Whole)
6 Cloves (Whole)
3 sticks Cinnamon
1 cup Brown Sugar (Packed)
1 tsp. Nutmeg (Ground)

Directions: Mix all items together.  Be sure to tie the cloves and allspice in cheesecloth to avoid people getting a "special" treat in their cup.  Heat the mixture on low heat or in a Crockpot.  Stir occasionally.


Grandpa's Cellars Apple Dumplings
As one of Apple Hill's® favorite destinations, Grandpa's Cellars is famous for providing those lucky enough to visit with tasty apples, specialty apple bakery items, and family activities.  We really want to thank Pat and Bill Scheuner for providing us with one of their most amazing delights.  Please visit them the next time you're in Apple Hill® and check out their website now at


6 apples, Apple Hill Golden Delicious
¼ cup sugar
¼ cup brown sugar
2 TBS. flour
1 tsp. cinnamon
dash nutmeg
dash salt
3 TBS. butter
Pastry dough for 2-crust 9 inch pie or box of puff pastry

1. Peel and core apples.
2. Combine sugars, flour, cinnamon, nutmeg and salt in a medium bowl.
3. Divide pastry dough into 6 equal pieces. If using puff pastry cut dough into approximately 5 X 5 inch squares. Roll each piece out to approximately 6 inches to enclose the whole apple entirely.
4. Place apple in center of each pastry square. Fill each core with the sugar-spice mixture. Dot each apple with ½ TBS. of butter.
5. Bring up corners of pastry to cover the apple. Press edges together, using a little water if necessary to stick. Turn upside down and place on cookie sheet.
6. Decorate tops with pastry scraps cut in leaf shapes. Egg wash and sprinkle with sugar. Egg wash will act as glue for leaves.
7. Using paring knife make 2-3 vent holes in top of apple.
8. Bake 40-50 min. in 375 oven until dumplings are light brown and apples are tender.
9. Serve warm with Grandpa’s Cellar Apple Cinnamon Sauce (made with Barsotti Apple Cider; see below) and vanilla ice cream.

Grandpa's Cellars Apple Cinnamon Sauce
Special thanks to Pat and Bill Scheuner at Grandpa's Cellars for providing us with the fabulous cider sauce ... and for using only Barsotti Apple Cider in its production.  It's absolutely wonderful over apple pie, ice cream, and just about any other dessert you can think of.


3 cups Barsotti’s Apple Cider
1 TBS. lemon juice
¼ tsp. cinnamon
½ tsp vanilla
¼ tsp. salt
½ cup sugar
½ cup packed brown sugar
½ cube (2 oz.) butter
2 heaping TBS. cornstarch
½ cup apple cider

  Place all ingredients except cornstarch and granulated sugar in saucepan. Stir on medium heat until dissolved. Bring to a boil. Mix cornstarch and sugar together and then add ½ cup of apple cider to make a thin paste. Slowly whisk cornstarch mixture into hot apple juice mixture. Continue whisking and cooking until mixture is thick. Remove from heat. Grandpa’s Cellar Apple Cinnamon Sauce is now ready to serve over your favorite apple dessert.

Garden Fresh Carrot Cake with Barsotti's Freshly Pressed Carrot Juice

Ingredients:  Cake

4 eggs
2 cups sugar
3/4 cup oil
3/4 cup Barsotti's Carrot Juice
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbls. cinnamon
1/2 tsp. salt
3 cups grated carrots
1/2 cup chopped walnuts

Ingredients:  Cream Cheese Icing

8 oz. cream cheese
2 Tbls. soft butter
1 lb icing sugar
1/2 tsp. vanilla
Milk as needed to soften
Preheat oven to 350 degrees.
Grease a 9 x 13 inch baking pan with butter.

Icing Directions:  Beat cream cheese until smooth. Add butter, mix well. Add sugar and vanilla to mixture and beat until smooth and creamy.

Cake Directions:  Beat eggs until frothy and gradually add sugar to eggs, beating until light. Add oil, juice and vanilla – beat until mixed well. Sift flour, baking powder, baking soda, cinnamon and salt, and add to egg mixture. Combine grated carrots and walnuts , and add to mixture, mixing well. Pour mixture into prepared pan and bake for 50 minutes or until done. Top with icing.


Chef Barsotti’s Apple Juice BBQ Sauce Recipe
... great with chicken, pork or baby back ribs!

Prep Time: 30 minutes
Cook Time: 20 minutes


1/3 cup bacon, finely diced
1/2 cup peeled and finely diced fuji apple
1/3 cup finely diced onion
1 cup ketchup
2/3 cup rice vinegar
1 cup Barsotti apple syrup (1/2 gallon of Barsotti’s apple juice reduced to 1 cup)
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup Worcestershire sauce
2 teaspoons dijon mustard
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper

In a large saucepan cook bacon until crisp, remove from pan and strain off all bout 2 tablespoons of bacon fat. Add apple and minced onion to the bacon fat. Sautee until soft and well caramelized. Add the ketchup, rice vinegar, apple syrup, cider vinegar, brown sugar, Worcestershire sauce, mustard, garlic powder, crushed red pepper. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. If desired, puree in a blender or food processor. Allow to cool, then pour into sterilized glass bottles. It will hold for up to 4 weeks under refrigeration.

Sizzling Summer BBQ Ribs With Sweet and Natural Apple Juice


Three Racks of Baby Back Pork Ribs (chicken can be substituted)
Garlic Powder
One Half Gallon (64oz) of Barsotti's Fresh Pressed Apple Juice
Pre-heat the oven to 350 degrees.

Place the ribs in a roasting pan – meat side down, overlap if needed. Pour the apple juice in the pan, just so it barely covers the ribs. Sprinkle with garlic powder. Cover the roasting pan with aluminum foil - make sure it seals good and tight around the edges. Place in the center of the oven, for approximately 2.5 hours (less time needed if cooking less than 3 racks of ribs). After baking time, remove from oven - keep covered, start your grill. After grill is warmed up, brown each side of the ribs on the grill (approx 5 to 7 minutes per side), adding BBQ sauce if desired. Enjoy!

Portobello Turkey Chili with Barsotti’s Apple Juice


1 T butter
2 T olive oil
1 cup chopped yellow onion
3 gloves minced garlic
1 ½ club chopped Portobello mushrooms
1 cup Barsotti’s apple juice
1 ½ pounds ground turkey
2 T chili powder
2 cans (15 oz) low-sodium kidney beans  /rinsed
2 cans (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 medium red bell pepper, chopped
1 cup fresh raw corn (canned corn may be substituted)

Melt butter in olive oil in large sauce pan over medium heat.  Add onions and garlic, sauté until soft, about 3 minutes.  Add mushrooms and apple juice, increase heat to med high, cook until apple juice is reduced by half, about 10 minutes.  Add turkey, cook until heated through – approx. 8 minutes.  Add chili powder, stir and cook 2 minutes.  Add tomato sauces, kidney beans, bell pepper and corn.  Bring to boil, then reduce heat to low, cover and simmer for 25 minutes.

Corned Beef & Cabbage - St. Patrick's Day Recipe


1 corned beef brisket
1/2 gallon BARSOTTI’S apple juice
2 medium carrots, peeled and cut into chunks
8 small red potatoes
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
1 cup brown sugar
1 tbsp. prepared mustard

Place all ingredients in a large slow cooker (cut meat in half if necessary); stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables from slow cooker. Slice meat thinly across the grain. Serve with vegetables and some cooking liquid.

To prepare on stovetop, place meat, apple juice, brown sugar and mustard in large covered stockpot, bring to a boil, reduce heat and simmer, covered, for 40 minutes per pound of meat. Add vegetables for last half hour of cooking.


Walt's Mexican Pumpkin & Carrot Soup (Serves 8-10)


2 medium sugar pumpkins (others varieties OK ... but not the best)
3 cups frozen or fresh corn kernels
2 large leeks, chopped
1-2 large red bell pepper(s), chopped
2 cups Barsotti Carrot Juice (add more to taste)
48 oz can of chicken broth
16 oz sour cream
2 tblsp Cajun or Mexican style seasoning
1 cup masa corn flour
2 tblsp butter
1 cup cilantro
2 tblsp green Tabasco (use more is you like)
Salt and pepper as needed

Gut, skin and chop pumpkins into one inch cubes. Boil in water in large soup pot until soft. Drain water. (Note: You can also bake the pumpkin to remove the skin and soften the pumpkin meat.)

Melt butter in large pan under medium heat. Add the leeks and red pepper. Sauté until soft. Add corn and cilantro … and cook for 5 minutes more.

Pour above veggie mix into soup pot with pumpkin. Add chicken broth and Cajun/Mexican style seasoning. Bring to a boil, reduce heat and simmer for 25 minutes. Stir occasionally.

Remove pot from heat and let cool for at least 15 minutes. Ladle the soup mix into a blender and liquefy. Pour each blender full into a separate holding bowl until all the soup is mixed. HOT: Be careful not to splash yourself. Pour the blended mixture back into the soup pot. Put on low heat.

Add the "masa" flower (corn flour; more to thicken as needed), Tabasco, and sour cream. Salt and pepper to taste. Mix thoroughly.

Serve in hollowed out pumpkins or bread bowls (regular bowls are OK too), garnish with a cilantro sprig and swirl extra sour cream on top for color.




Country Apple Butter
(courtesy California Apple Commission)


8 pounds apples
3 cups Barsotti's Apple Cider
1 cup apple cider vinegar
3 cups white sugar
2 ¼ cups packed brown sugar
1 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg

Prepare jars, screw bands, and lids. Sterilize canning jars. To sterilize jars place clean jars and screw bands in a large pot of water, bring to a rolling and boil hard for 10 minutes. Use jar lifters to remove jars. Jars can also be sterilized in the boiling water bath canner. Prepare lids according to manufacturers directions.

Wash; remove stems, quarter and core apples. Cook slowly in cider and vinegar until fruit is soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugars and spices for about 20 minutes stirring frequently.

To test whether it is done, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for processing.

Pour hot apple butter into hot half-pint or pint jars, leaving ¼ -inch headspace. Wipe jar rims clean and adjust two-piece canning lids. Process 5 minutes in a boiling water bath canner.

Remove jars; allow to cool completely before checking seals. Label and date each jar. Store in a cool place away from direct sunlight for up to one year.



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