Florentin Cold Pressed Juice Recipe

Wash all produce thoroughly under cold running water. Use a vegetable brush on apples, carrots, and cucumber to remove any residue.

Core the apples and cut into pieces that will fit your juicer or press (about 1–2 inch chunks). If using small apples, halve or quarter them.

Peel the carrots if not organic and chop into 1–2 inch pieces. Trim the cucumber ends, peel if desired, and cut into chunks.

Remove thick stems from the basil and roughly tear the leaves. Trim any tough stems from the spinach; leave leaves whole.

Peel the lemon carefully to remove as much pith as possible (pith is bitter) and quarter it. Peel the ginger and slice into thin coins to help extraction.

If you have a cold press / hydraulic juicer

Load the prepared apple, carrot, cucumber, spinach, basil, lemon and ginger into the cold press or slow masticating juicer in alternating layers (fruit then greens) to encourage even extraction. Collect the juice in a clean container. If yield seems low, save the pulp for a second pass or use in cooking.

If you have a slow masticating (vertical/horizontal) juicer

Feed ingredients slowly, alternating firmer items (apple, carrot) with greens (spinach, basil) and citrus to help push greens through. Continue until all produce is juiced. Periodically tap the juicer chute to prevent clogging.

If you only have a high-speed centrifugal juicer

Juice the apples and carrots first, then cucumber and ginger, finishing with spinach and basil. Because centrifugal juicers can heat and oxidize juice faster, work quickly and keep finished juice chilled.

If you don't have a juicer: blender method (not cold-pressed but close). Place all solid ingredients in a blender with the optional 1/4 cup filtered water. Blend on high until fully liquefied. Pour the blended mixture through a fine-mesh sieve or nut milk bag and press or squeeze to extract as much liquid as possible. Discard or reserve pulp for other uses.

Taste the collected juice. If it’s too thick or intense, stir in up to the optional 1/4 cup filtered water until the mouthfeel is pleasant. Add the optional 1/2 tsp cold-pressed olive oil for a slightly silkier texture and a nutritional fat to help flavor dispersion.

If brightness is needed, add a little more lemon (a few drops) and taste again. If flavors are flat, a very small pinch (about 1/8–1/4 tsp) of sea salt will heighten the flavors—add sparingly.

Strain the juice through a fine sieve into a chilled container if you prefer a clearer appearance. Serve immediately over ice, or chill for up to 48 hours in an airtight bottle in the refrigerator for best freshness (note: fresh cold-pressed juice is best consumed within 48 hours).

Garnish with a small basil leaf or a thin lemon wheel when serving, if desired.