Fresh Squeezed Juices Recipe

Prepare fruit

Peel the oranges, grapefruits, lemons and limes. Remove as much of the white pith as possible to avoid bitterness. Cut fruit into segments or large pieces that fit your juicer or blender feed chute.

If using a juicer: Feed citrus segments through the juicer, collecting fresh citrus juice in a pitcher. If using a blender: Place citrus pieces in the blender and blend until very smooth (work in batches). Strain the blended citrus through a fine mesh sieve or nut milk bag into a pitcher, pressing to extract maximum juice.

Taste the resulting citrus juice and, if it’s too strong or tart, dilute with up to 1/2 cup cold filtered water. Chill briefly or serve over ice.

Wash and prep

Rinse apples, cucumber, kale, celery and ginger under cold water. Remove apple cores and cut apples and cucumber into pieces that fit your juicer or blender. Trim kale stems so only leaves are used.

If using a juicer: Feed apples, cucumber, kale, celery and ginger through the juicer, alternating firmer and softer items to help extraction. Collect juice in a separate container.

If using a blender: Put chopped apples, cucumber, kale, celery and grated ginger into the blender with 1/2 cup cold filtered water. Blend on high until smooth. Strain through a fine mesh sieve or nut milk bag, pressing to extract as much liquid as possible.

Taste and add a small pinch of sea salt to accentuate flavors and 1–2 tsp honey or agave if you prefer a sweeter finish. Stir to combine and serve over ice.

Prepare roots

Scrub carrots and beet thoroughly. Trim ends and cut into chunks that will feed safely through your juicer or blender. Core and chop the apple; peel half a lemon and cut into pieces.

If using a juicer: Feed carrots, beet, apple and lemon pieces through the juicer, collecting the vibrant juice in a pitcher. Alternate hard and soft items for better extraction.

If using a blender: Place chopped carrots, beet, apple and lemon into the blender with 1/2 cup cold water. Blend at high speed until smooth. Strain through a fine mesh sieve or nut milk bag; press to extract juice.

Taste and adjust sweetness with 1–2 tsp honey or agave if needed. Stir and serve chilled or over ice.

Combine or serve separately: You can serve each juice individually (citrus, green, root) or blend small portions together for custom mixes (for example: half citrus + half green for a bright, balanced drink; or a splash of citrus in the root juice to lift earthiness).

If you want a milder flavor, dilute any finished juice with cold filtered water (start with 1/4 cup per 1 cup juice and adjust). Add ice to chill quickly.

Storage: Fresh juice is best consumed immediately for maximum nutrients and flavor. Refrigerate in an airtight bottle up to 48 hours; shake well before serving. For best color and nutrient retention, fill bottles to the top to limit oxidation.

Yield note: One full recipe batch yields approximately 6–8 cups of assorted fresh juices depending on juicer efficiency and produce size.