KitchenAid JE Citrus Juicer Stand Mixer Attachment

 (116 customer reviews)

I really like this attachment and use it frequently. That said, I have some suggestions:For users-1. Use the KitchenAid mixing bowl to catch the juice, and place a large standard kitchen strainer across the bowl. This speeds things up a lot!2. Rub some shortening on the aluminum shaft before inserting it into the brass sleeve. If you use your juicer a lot, this will greatly prolong its life.For KitchenAid- 1. The plastic piece that inserts into the mixer should be made out of metal, instead of plastic with a metal sleve. On mine the plastic is cracking away from the brass.2. The aluminum shaft should be brass or steel. As it is, the bearing surface is a small area of aluminum that even when lubricated, is showing lots of wear.

Each week we buy a dozen oranges and a dozen grapefruits (organic if possible). This juicer attachment makes juicing them much faster. Then we freeze most of the juice and thaw it in the fridge for 24 hours before we drink it. It would be hard to go back to regular juice. We also have a dedicated juicer for carrots, apples and pears, but it isn't good for citrus. We store the juice in mason jars in the freezer.Notes:1. As in an earlier review, use the mixer bowl with a large strainer place across it instead of the strainer attachment which is pretty useless.2. You don't need to seed the grapefruit using the big strainer.3. Hold the fruit so that your hand is at the top (fingers facing upwards) and brace the top of the mixer with your other hand. This way the juice does not run down your arm.

I will repeat what everybody else says about the included strainer not being worth anything. It is small, easy to lose, ineffective, etc.

Otherwise this is a marvelous attachment for juicing all kinds of citrus fruits.

A note on technique. Many people attempt to juice fruit by simply pressing forward. This will miss a lot of juice. It is necessary after pressing forward to give a little squeeze so the sides get all juiced as well. Also, you will get less messy if you hold the fruit half by the top instead of the bottom, as the bottom is where the juice tends to come out.

A note on lemonade. The key is to mix the water and sugar together and boil them. This makes the sugar a super saturated solution instead of a suspension. The sugar doesn't settle. Add the lemon juice once the sugar solution (also called simple syrup) is cooled in the fridge.