Juice Recipe

Wash and trim

Rinse the oranges, carrots, apple, lemon, and mint (if using) under cold water. Trim the carrot ends and scrub the skin clean. Core the apple and cut into quarters. Peel the lemon if you prefer less bitterness from the pith.

If using fresh ginger, peel a small piece (about a 1/2-inch piece) and slice thinly.

Citrus first

Cut the oranges and lemon in half. Juice them using a hand citrus juicer or a countertop juicer. Collect the juice in a large measuring cup or bowl.

Juice the harder produce

If using a juicer: feed the carrots, apple quarters, and ginger (if using) through the juicer. Alternate between carrot and apple pieces to help extraction. Collect the resulting juice with the citrus juice.

No juicer method

If you don't have a juicer: finely grate the carrots and apple or pulse them in a high-speed blender with 1/2 cup of the cold water until smooth. Strain the puree through a fine-mesh sieve or nut milk bag into the citrus juice, pressing or squeezing to extract as much liquid as possible. Discard the solids or save for baking.

Stir the combined juices. Add the remaining 1/2 cup cold water to reach a balanced consistency (adjust more or less to taste). Taste and add honey or agave, about 1 tablespoon, if you prefer sweeter juice. Stir until dissolved.

Add ice cubes to the juice and gently stir to chill. Pour into two glasses. Garnish each glass with a sprig of mint if using.

Serve immediately for best flavor and maximum vitamin retention. Leftover juice can be stored in an airtight container in the refrigerator for up to 24 hours; shake before serving.