Fresh Carrots Juice Recipe

Juice

1. 1

   Prepare carrots

   Wash carrots thoroughly under cold running water to remove dirt. Trim both ends. If carrots are waxed or you prefer a milder, cleaner juice, peel them; otherwise leave skins on for extra nutrients. Cut carrots into pieces about 1–2 inches long so they fit your juicer or blender feed chute.

2. 2

   Prepare optional ginger

   If using ginger, peel a small knob (about 1 teaspoon grated) and slice thinly so it processes easily in the juicer or blender.

3. 3

   Juicing with a juicer

   Feed carrot pieces (and ginger, if using) through the juicer, collecting juice in a pitcher. If juice seems very thick, add the cold water and stir to combine. Proceed to Step: Finish and adjust.

4. 4

   Juicing with a blender (if no juicer)

   Place carrot pieces, grated ginger (if using) and 1 cup cold water into a high-speed blender. Blend on high for 45–60 seconds until very smooth and liquid. Place a fine-mesh sieve, nut milk bag, or several layers of cheesecloth over a bowl or pitcher. Pour blended carrot mixture into the sieve or bag and press/strain using a spatula or by twisting the bag to extract as much juice as possible. Discard or reserve the pulp for baking or soups.

5. 5

   Finish and adjust

   To the collected carrot juice add 1 tablespoon fresh lemon juice and the optional 1 teaspoon honey or maple syrup if you prefer sweeter juice. Add a pinch (about 1/4 tsp) of salt to brighten flavors if desired. Stir thoroughly, taste, and adjust lemon or sweetener to your preference.

6. 6

   Serve

   Fill glasses with ice cubes if using, then pour the carrot juice over ice. Serve immediately for best flavor and nutrient retention. If preparing ahead, store juice in an airtight glass container in the refrigerator and consume within 24–48 hours; shake gently before serving as natural separation may occur.

7. 7

   Use leftover pulp

   If you have leftover carrot pulp, incorporate it into muffins, pancakes, veggie burgers, or compost it to avoid waste.