V8 Splash Smoothie Recipes

Steps:

• Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
• Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
• Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
• Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Place everything in a blender and mix.
• Enjoy.
• Note: For a thicker smoothie, just add more ice.

Steps:

• Combine V8 Splash, banana, strawberries and milk in blender.
• Blend until smooth.
• Garnish with strawberry or banana slice.

Steps:

• Combine ingredients in blender or smoothie maker. Blend to desired consistency. Adjust sweetness. Enjoy!
• For peach smoothie, substitute Peach Mango V-8 Splash, 1 1/4 cup frozen, unsweetened peaches, 1 dash cinnamon, 1 dash ginger, and 1 dash nutmeg.
• For pina colada smoothie, substitute orange pineapple juice, 1 cup frozen, unsweetened pineapple, 1/4 cup coconut, and omit the spices.
• You can freeze the juice in ice cube trays; use 2-4 juice cubes. If fruit and juice is frozen, you might need to let ingredients thaw slightly so they will blend.