Jerry’s Juice Recipe

Prepare fruit and vegetables

Peel and segment the oranges, peel and chop the carrots into 1-inch pieces, core and quarter the apple(s). Measure out 1 cup of orange segments (approximately 3 medium oranges yields about 3 cups total; use 3 cups as listed).

Blend

In a high-speed blender combine the orange segments, chopped carrots, quartered apple, 1 cup cold water, and 2 tablespoons fresh lemon juice. Blend on high until completely smooth, about 45–60 seconds depending on your blender.

Thin if needed

If the mixture is too thick for your preference, add up to 1/2 cup more cold water, 2 tablespoons at a time, and pulse to combine until you reach desired consistency.

Add ginger and season

Add the peeled, thinly sliced ginger (about 1 teaspoon grated equivalent) and a pinch (1/4 tsp) kosher salt to the blended mixture. Blend again 10–15 seconds to incorporate the ginger flavor evenly.

Sweeten to taste

Taste the juice. If you prefer it sweeter, add honey or agave starting with 1 tablespoon. Blend or stir until dissolved and taste again; add additional 1/2 tablespoon increments if needed.

Strain (optional)

For a smoother, pulp-free juice, pour the blended mixture through a fine-mesh sieve or nut milk bag into a large pitcher, pressing with a spoon to extract as much liquid as possible. If you like pulp, skip this step.

Chill and serve

Add 1 cup of ice cubes to the pitcher or directly to serving glasses. Stir the juice to chill and slightly dilute. Pour into two glasses over ice if desired.

Garnish

Garnish each glass with 3 fresh mint leaves and a small orange slice if available. Serve immediately.