Juice Recipe

Wash all produce thoroughly under cold running water. If using organic produce, scrub apples and carrots; otherwise wash as usual.

Core the apples and cut into quarters. No need to peel unless you prefer a milder flavor; remove large seeds if present.

Peel the orange, removing as much of the white pith as possible, and separate into segments.

Peel the carrots and cut into 2–3 inch pieces so they fit your juicer or blender chute.

Peel the lemon, removing pith, and remove any visible seeds.

Peel the ginger and slice thinly or grate to make it easier to extract flavor.

If you have a juicer

Feed apples, carrots, orange segments, lemon, and ginger through the juicer according to manufacturer instructions. Collect juice in a pitcher. Stir in 1 cup cold water to adjust thickness and taste. Taste and add honey or maple syrup if additional sweetness is desired. Add ice if serving immediately. Garnish with mint leaves.

If you have a blender

Place apple quarters, carrot pieces, orange segments, lemon, and ginger in the blender. Add 1 cup cold water and blend on high until completely smooth (30–60 seconds). If your blender is small, work in batches. Place a fine mesh strainer, nut milk bag, or cheesecloth over a bowl or pitcher and pour blended mixture through to strain out pulp. Use a spoon to press solids and extract as much liquid as possible. Taste and stir in honey or maple syrup if desired. Chill with ice or serve over ice. Garnish with mint leaves.

Taste the juice and adjust: more water to dilute, more lemon for brightness, or a small pinch of salt to enhance flavors.

Serve immediately for best flavor and highest vitamin content. If storing, keep in an airtight container in the refrigerator and consume within 24–48 hours. Shake or stir before serving as natural separation will occur.

Optional: For a chilled presentation, fill glasses with ice, pour juice, and garnish each glass with a sprig of mint.