20 Oz. Juice Recipe

Wash and prepare produce

Thoroughly wash carrots, apples, oranges, lemon, and ginger. Peel carrots, oranges, and lemon. Core apples and cut into pieces that fit your juicer or blender. Trim any rough ends from the ginger and slice into thin pieces.

Juice the ingredients

Feed carrots, apples, oranges, lemon, and ginger through the juicer in batches according to the manufacturer's instructions. Alternate firmer items (carrots, apples) with softer ones (oranges, lemon) to help maintain steady flow. Collect the juice in a container until you have approximately 20 fl oz (about 600 ml).

If the yield is less than 20 oz, run more apple or orange through the juicer until you reach the target volume. Stir the collected juice to combine flavors evenly.

Blend and strain

Place prepared carrots, apples, oranges, lemon, and ginger into a high-speed blender with 1/2 cup (120 ml) of the cold water. Blend on high until very smooth, about 45–60 seconds. Pour the puree through a fine mesh strainer or nut milk bag into a bowl, pressing or squeezing to extract as much liquid as possible. Repeat with remaining produce and add water as needed to reach about 20 fl oz (600 ml).

Taste the juice. If it needs extra sweetness, stir in up to 1 teaspoon honey or agave, dissolving fully. If the juice is too thick or intense, add cold water a tablespoon at a time until it reaches desired taste and approximately 20 fl oz volume.

If serving cold, stir in ice cubes or chill the juice in the refrigerator for 10–15 minutes. Give a final stir before serving.

Pour the juice into a 20 oz (600 ml) serving glass or bottle. Garnish with a thin lemon wheel or a small piece of ginger on the rim if desired.