Bebidas, Ocean Spray, Bebida de jugo de arándano y frambuesa: ¿cuántos gramos en una taza?

Ocean Spray Cran-Raspberry juice drink is a cranberry-raspberry blend with a density of 1.048 g/ml, noticeably denser than water due to its sugar content of approximately 28-32 g per serving. One US cup weighs approximately 248 g and one tablespoon about 15.5 g. The drink combines tart cranberry juice with sweeter raspberry flavoring, producing a bright red-pink liquid used in cocktail mixing, fruit punch recipes, popsicle molds, and as a poaching liquid for pears or stone fruits. Its density matches that of many full-sugar juice drinks and carbonated sodas, so weighing ensures accurate sugar accounting when the juice is part of a recipe rather than consumed straight.

Conversión rápida

  • Taza de EE. UU. = 236,588 mL
  • 1 cucharada = 14,787 mL
  • 1 cucharadita = 4,929 mL

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Basado en la densidad medida de Bebidas, Ocean Spray, Bebida de jugo de arándano y frambuesa (1.048 g/mL). Valores redondeados; el peso real varía según marca, compactación y temperatura. Fuentes completas en la herramienta de ChefSolver.

Tabla de referencia

Bebidas, Ocean Spray, Bebida de jugo de arándano y frambuesa — de tazas a gramos
Tazasg
1/8 cup31
1/4 cup62
1/3 cup83
1/2 cup124
2/3 cup165
3/4 cup186
1 cup248
1 1/2 cups372
2 cups496

Preguntas frecuentes

How does the density of Ocean Spray Cran-Raspberry compare to their diet cranberry juice?
Cran-Raspberry (1.048 g/ml) is significantly denser than Ocean Spray Diet Cranberry Juice (1.002 g/ml) because the cran-raspberry product contains full sugar (high-fructose corn syrup or sugar), while the diet version uses non-caloric sweeteners that add minimal mass. A cup of cran-raspberry weighs about 248 g versus 237 g for the diet product, a difference of 11 g driven almost entirely by dissolved sugar.
Can I reduce the sugar impact by diluting this juice in recipes?
Yes. Diluting with water at a 1:1 ratio by weight (248 g juice + 237 g water) yields approximately 485 g of liquid at roughly 1.024 g/ml, halving the sugar concentration per cup. For gelatin or sorbet recipes, this dilution also lowers the dissolved solids, which will produce a softer set or higher freezing point respectively.

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