I’ve mentioned before how I love shopping at Aldi for various items that are hard to save money on at other grocery stores. Aldi’s is a great place to save money on produce as well as everyday essential items like 100% juice. Their 100% berry burst juice is 2.49 a container. If you’re like me and have a hard time drinking juice regularly, you might appreciate the following recipes that were created by Aldi’s Chefs that use their 100% juice in creative aways.

As someone who doesn’t care for ice cream, I love finding frozen treats that don’t involve ice cream to keep me cool in the summer. Try this one:

5 oz fresh blueberries (sliced in half)
16 oz Nature’s Nectar 100% berry juice
12 oz frut dazzle black cherry or strawberry sparkling water beverage (OR 1 can summit orange soda)
2 sheets kwik and fresh foil
24 toothpics (optional)

You’ll need 2 ice cube trays.

Directions:

1. Evenly distribute the blueberries into the ice cube trays.
2. In a large pitcher, mix together the juice and sparkling water or orange soda.
3. Evenly distribute the juice among the ice cube trays
4. Wrap the top of each tray with a sheet of foil & leave one toothpic in each (if you want to serve as ice pops)
5. Freeze for at least 1.5 hours. Enjoy as ice pops or pop into a summer drink once frozen.

If you have an upcoming summer BBQ, consider this cake that has a fruity, summer feel that takes just 35 minutes to make and serves 15.

You’ll need:

20 oz happy harvest crushed pineapple
18.25 oz (1 box) bakers corner yellow cake mix
3 goldhen eggs
1 cup nature’s nectar berry burst juice
1/3 cup carlini vegetable oil
carlini baking spray
1cup bakers corner powdered sugar
2 T baker’s corner all purpose flour
1/4 cup nature’s nectar berry burst
1/2 cup bakers corner powdered sugar
1 T baker’s corner all purpose flour

Directions:

1. Preheat oven to 350 degrees
2. Drain pineapple into medium sized bowl and set aside. Save pineapple & juice.
3. In a large bowl blend the cake mix, eggs, berry burst and veggie oil.
4. Stir in drained crushed pineapple
5. spray a bundt pan with cooking spray. Add cake mixture. Bake 30 minutes.
6. Mix pineapple juice and 1 cup powdered sugar. Pour into small saucepan and heat until boiling.
7. Whisk flour and stir until desired consistency is reached (about 2 mins). Remove from heat, set aside.
8. In a small saucepan, whisk together 1/4 cup berry burst and 1/2 cup of powdered sugar. Heat until boiling.
9. Whisk in flour and keep stirring til desired consistency (about 2 mins) and set aisde.
10. Remove cake from oven and let cool 2 minutes. Run knife along edges to loosen cake.
11. Insert on a plate and flip over. Drizzle with pineapple glaze and then berry burst glaze.

Enjoy!

Have you made any summer dishes that include fruit juice? What recipes do you save money on by using ingredients from aldi?

*Recipe credit goes to Aldi Chefs.

Emily

Hi there! I am Emily Evert, the owner of Emily Reviews. I am 28 and live in a small town in Michigan with my boyfriend Ryan and our two pugs. I have a large family and I adore my nieces and nephews. I love reading memoirs, and learning about child development and psychology. I love watching The Game of Thrones, Teen Mom, Sister Wives and Veep. I like listening to Jason Isbell, John Prine, and other alt-country or Americana music. I created Emily Reviews as a creative outlet to share my life and the products that I love with others.

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