Juice Recipe

Wash and trim

Wash all produce under running water. Scrub the carrots to remove dirt. Pat dry with a clean towel.

Peel and core as needed

Peel the oranges and lemon with a paring knife or vegetable peeler and remove any large pith. Core the apples and cut into quarters (peeling optional). Trim carrot ends. Peel ginger and slice or roughly chop.

Choose method

Decide whether you'll use a juicer or a high-speed blender. Instructions below cover both.

Using a juicer

Feed the oranges, apples, carrots, lemon, and ginger through the juicer according to manufacturer directions. Collect the juice in a pitcher. If you want a lighter body, stir in 1 cup cold water. Taste and add honey/agave and a pinch of sea salt if desired. Stir well. Add mint leaves whole or torn and gently stir to release aroma. Serve over ice.

Using a blender

Place orange segments (including membranes), apple pieces, chopped carrots, lemon segments (seeds removed), chopped ginger, and 1 cup cold water in the blender. Blend on high until completely smooth (30–60 seconds). Pour the puree through a fine-mesh sieve or nut milk bag into a bowl or pitcher, pressing with a spoon to extract as much liquid as possible. Discard solids or save for baking/compost. Taste the strained juice and add honey/agave and a pinch of sea salt if desired. Stir in chopped or torn mint. Pour over ice to serve.

Garnish each glass with a sprig of mint and a thin slice of lemon or orange if desired. Serve immediately for best flavor and nutrient retention. Store any leftover juice in an airtight container in the refrigerator for up to 24 hours; shake or stir before serving.