Juice Recipe

Prepare produce

Wash all fruit and vegetables thoroughly. Peel the oranges and remove any seeds. Wash and trim the carrots, then chop into pieces small enough for your juicer or blender. Core and quarter the apple (peel if desired). Peel and thinly slice the ginger. Juice the lemons and measure out 2 tablespoons of lemon juice.

Extract juice

Feed the carrots, apples, oranges, and ginger through the juicer, alternating pieces to keep a steady flow. Collect the juice in a pitcher. After juicing solid ingredients, run a little water through the juicer (if manufacturer recommends) to collect remaining liquid. Stir in the lemon juice.

Taste the juice and add honey or maple syrup if you prefer it sweeter. Stir until dissolved. If the juice is too strong or thick, add cold water a little at a time until the desired consistency is reached. Add ice cubes if you want it chilled immediately.

Blend and strain

Place chopped carrots, apple, peeled oranges, sliced ginger, lemon juice, and 1 cup cold water into the blender. Blend on high until completely smooth (about 45–60 seconds).

Pour the blended mixture through a fine mesh sieve or nut milk bag into a bowl or pitcher, using a spatula to press or squeeze out as much liquid as possible. Discard or reserve the pulp for another use (baking, smoothies, compost).

Stir in honey or maple syrup to taste, then add ice cubes if desired. Adjust thickness with additional cold water if needed.

Pour the juice into glasses and serve immediately for best flavor and nutrient retention. Store any leftovers in an airtight container in the refrigerator for up to 48 hours; shake or stir before serving as natural separation will occur.