My college roommate Christine left a comment a bit ago on my post about the Juice Pulp Muffins (super gross by the way) and suggested I make broth out of the juice pulp. Such a good idea.

I finally got around to doing it yesterday.

There were two big bags and a large carton’s worth of pulp in the freezer. We’ve definitely been using our Christmas-gifted juicer regularly to make liquid breakfasts. Thanks Verne (my future father-in-law )! With all that juice comes a lot of leftover pulp.

So much pulp, in fact, that I overestimated the room in my biggest pot and had to go to two pots. The plan was to just let the pulp and water cook together – I added half an onion, garlic and salt by the way – and then strain all the solids out.

Then, I’d be left with flavorful, liquid gold. Perfect for soup bases, to make rice with, etc. Multi-purpose.

Not so fast.My plan worked perfectly. I used paper towels to easily strain out the boiled pulp and was left with a good-looking broth.

Then I tasted it. Bitter. Incredibly bitter.

So disappointed. I should have known though. We juice a lot with lemons and limes and I don’t always cut the rind off. I guess if you boil rind and pith, you get bitter babies.

I had to toss everything. Now I know though. And the freezer will have a lot more room to store tubs of ice cream when not filled with bags of pulp.

Juice pulp muffins = fail. Juice pulp broth = fail. I think pulp is destined for the compost bin. Not going to stop me from juicing though.

xoxo,

Jenn