Homemade Vegetable Juice Cocktail Recipe

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Most Helpful Positive Review

Oct 13, 2007

juice tomatoes and let them sit over night in the fridge so the juice and water seperate, then baste the water out of the juice, this makes the vegetable juice more thicker

—thelogsad

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Most Helpful Critical Review

Aug 18, 2006

We've made this recipe twice. Each time we've reduced the sugar called for, and actually think we may try leaving it out altogether next time as we found it to be overly sweet both times. But we've been pleased overall with the recipe and will be tyring it again.

—WennieMae

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15 Ratings

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Sep 19, 2005

This recipe is much better than V8! And much less sodium than V8! I used 2 teaspoons of canning salt and 3/4 cup of white sugar. I also added a splash of Tabasco to give it a slight kick. A great recipe that's good for you too!

—tkk96

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Sep 09, 2006

Excellent results! We omitted all sugar and reduced salt to less than 1/8 cup. We also increased the horseradish and Worcestershire to give more zip. Result is not spicy, just good flavor. To make the juice thicker (more like V8), we added 3 quarts stewed tomatos (blended to liquid and then strained to remove seeds). Very good. Everyone agrees it is better than V8.

—Sarah B

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Aug 31, 2010

I made this reduced to one serving. I didn't have beets, but had all of the other ingredients. The flavor was amazing. I will cut down on the onion next time, because it packed a powerful punch! I would also like to add beets next time I make it.

—sandy

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Jul 18, 2011

I scaled the recipe to 4 servings and added a little more carrot than it called for. I also added some other fresh veggies from the garden like chives and chard. I drank it raw. I added braggs amino liquid (like soy sauce) and lime, omitting the sugar. amazing!

—jddowns

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Apr 19, 2010

I really like this juice! I bought a juicer so that I could make my own vegetable juice without all the salt of V8. I scaled this recipe down and made enough for a couple days. I'd like to can it, but I am unsure of how to. I don't own a pressure canner. Anyways, I added a little extra worcestshire and horseraddish because it was a little bland for my taste. Good overall though!!

—Amy

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Sep 07, 2011

This was pretty good! A lot less salty than V8...but it can be suited to the drinker's taste. I downsized the recipe considerably and of course, I don't have a juicer for all these yummy veggies...so I used a blender and strained it. :) Thanks for the recipe, my dad sure appreciates it! :D

—Lara

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Nutrition

Calories
67 kcal
3%

Carbohydrates
15.7 g
5%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
2.7 g
11%

Protein
1.8 g
4%

Sodium
728 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Vegetable Juice Cocktail

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 67
Calories from Fat: 4

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 728mg 29 %
Potassium 484mg 14 %
Total Carbohydrates 15.7g 5 %
Dietary Fiber 2.7g 11 %
Protein 1.8g 4 %
Sugars 12g
Vitamin A 50 %
Vitamin C 45 %
Calcium 4 %
Iron 6 %
** Thiamin 12 %
Niacin 11 %
Vitamin B6 11 %
Magnesium 9 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.