Juice Recipe

Wash and trim

Thoroughly wash the oranges, apples, carrots, and lemon under running water. Scrub the carrots with a vegetable brush to remove dirt. Pat all produce dry with a clean towel.

Peel and core

Peel the oranges and lemon with a sharp knife or vegetable peeler, removing as much of the white pith as possible. Core the apples and cut into quarters. Trim the carrot ends and cut into 2–3 pieces each if they are too long to fit your juicer or blender.

Juice citrus, apples, and carrots

Feed the oranges, apples, and carrots through a centrifugal or masticating juicer according to the manufacturer's instructions. Collect the juice in a pitcher. If your juicer separates pulp, add a little of the pulp back to the juice if you prefer more body.

Add lemon and mix

Squeeze the peeled lemon halves through a handheld citrus reamer or feed the peeled lemon through the juicer. Stir the lemon juice into the collected juice to brighten the flavor.

Blend ingredients

Place the orange segments, apple quarters, carrot pieces, and the peeled lemon into a high-speed blender. Add 1 cup cold water. Blend on high until completely smooth, about 45–60 seconds.

Strain (optional)

If you prefer a smoother, pulp-free juice, pour the blended mixture through a fine-mesh sieve, nut milk bag, or cheesecloth set over a bowl. Use a spatula to press and extract as much liquid as possible. Discard or reserve pulp for another use (baking, smoothies).

Sweeten and chill

Taste the juice. If you prefer it sweeter, stir in 1 tablespoon honey or maple syrup until dissolved. Add ice cubes to the pitcher or individual glasses to chill quickly.

Garnish and serve

Pour the juice into glasses over ice. Garnish each glass with a sprig of fresh mint if using. Serve immediately for best flavor and nutrient retention.