Q&A for How to Make Prune Juice

An empty stomach is the best for the filling smoothie, and the prune juice doesn’t matter.

Boost the flavor, texture, and nutrition of your homemade prune juice with these suggestions: Blend it with apple or pear juice (1:1) to lighten thickness and sweeten. Add citrus juice (lemon or orange, 1–2 tbsp per cup) to brighten flavor and cut sweetness. Mix with carrot or beet juice for earthiness and color (start with a 1:3 prune:vegetable ratio). Stir in berry purée (strawberry or blueberry) for tartness and antioxidants. Warm it with a pinch of cinnamon, nutmeg, or ginger for spice and warmth. Sweeten lightly with honey or maple if desired, skipping this if you are avoiding sugar. Thin with water or apple juice to your preferred consistency; refrigerate and shake before serving.

Straining prune juice removes skins, pits, fibers, and grit, resulting in a smoother texture, clearer appearance, and cleaner mouthfeel. This process also reduces particulate matter that can ferment or settle, improving shelf life and consistency, and concentrating flavor. If you prefer more fiber, you can choose to skip straining or reintroduce some of the pulp.

Yes, you can eat breakfast after drinking prune juice on an empty stomach. Be aware that prune juice may stimulate digestion and bowel activity, so you might experience increased urgency or looser stools, especially if you are sensitive or consumed a larger serving. If this is a concern, consider starting with a small amount (2–4 oz) and waiting 15–30 minutes to observe your reaction before eating. Remember to stay hydrated.

To make 1 liter of prune juice, you will need 300g dried prunes (pitted) and 1 liter of water (plus extra for soaking). Optional additions include 1-2 Tbsp lemon juice and spices like cinnamon or ginger. Begin by rinsing the prunes and covering them with about 1.2 liters of hot water; let them soak for 30–60 minutes. Transfer the prunes and soaking water to a pot, adding any remaining water as needed, along with optional spices. Simmer gently for 20–30 minutes until the prunes soften and the liquid becomes flavorful. Mash or blend the mixture until smooth, then strain it through a fine sieve or cheesecloth, pressing the pulp to extract all the liquid. Stir in lemon juice to brighten the flavor. To preserve the juice, cool and refrigerate it in an airtight container for 4–7 days. For longer storage, freeze it in freezer-safe containers or bags, leaving headspace; it will maintain best quality for 3–6 months.

Your plumber is right to be cautious. You should avoid using hot tap water for drinking or cooking because it can leach metals or residues from plumbing, fittings, or tank linings. Instead, use cold tap water and heat it separately (e.g., in a kettle, on a stovetop, or with an electric heater). For added safety, consider a certified filter on your cold line or using bottled or boiled-and-cooled water, especially for infants or immune-compromised individuals.

Yes, you can freeze prune juice. To do so safely, use airtight, freezer-safe containers or heavy-duty freezer bags, leaving approximately 1/2 to 1 inch of headspace per cup for expansion. Portion the juice into serving sizes for easy thawing and label it with the date. It will maintain best quality for about 3–6 months but remains safe for longer. Thaw it in the refrigerator overnight or under cold running water, and stir or shake before using as some separation may occur. Once thawed, use the juice within 48–72 hours and do not refreeze.