Bottle Juice Recipe

Wash and trim

Thoroughly wash all produce under cold running water. Remove kale stems and discard. Core the apple and cut into quarters. Chop cucumber and celery into chunks that will fit your blender or juicer chute. Peel ginger and grate or thinly slice if using a high-speed blender.

Sterilize bottle: rinse the glass bottle or jar with hot, soapy water and rinse well; optionally pour boiling water into the bottle to sanitize, then let cool.

Blend greens first

Place kale and spinach into the blender with 1/2 cup of the cold filtered water. Pulse briefly to break down the leaves, creating a packed green slurry. This helps extract more liquid and prevents leafy clumps.

Add remaining produce

Add the chopped cucumber, celery, quartered apple, grated ginger, lemon juice, and remaining 1/2 cup water. Add a pinch of sea salt. Secure the lid and blend on high speed for 45–60 seconds, until the mixture is very smooth and no large pieces remain.

Strain for clarity (optional)

Place a fine mesh strainer over a large bowl or directly over the bottle. Pour the blended mixture through the strainer, using the back of a spoon to press pulp and extract as much liquid as possible. Alternatively, pour through a nut milk bag and squeeze until only dry pulp remains. Reserve pulp for compost or other recipes.

Adjust sweetness and dilution

Taste the strained juice. If it’s too vegetal or tart, stir in up to 1 tsp raw honey or maple syrup. If it’s too strong, add a little additional cold water, 2–4 tbs at a time, until desired balance is reached.

If you have a juicer, feed the kale, spinach, cucumber, celery, apple, and ginger through the juicer according to manufacturer instructions. Collect juice in a bowl or pitcher, stir in lemon juice and a pinch of sea salt, and taste. Sweeten or dilute as described above if desired.

If you used the blender method and strained the juice into a bowl, transfer the juice into the sanitized glass bottle or jar using a funnel. If serving immediately, add ice cubes to the bottle or to individual glasses. Seal the bottle and store upright.

Chill: Refrigerate the sealed bottle. For best flavor and nutrient retention, consume within 24–48 hours. Shake gently before serving, as separation is natural.

Serve: Pour into a chilled glass, garnish with a thin cucumber slice or small lemon wedge if desired.