Amber Juice Recipe

Wash and prepare produce

Thoroughly wash carrots and apple under cold running water. Peel carrots if skin is waxed or if you prefer a smoother juice. Trim carrot ends. Core the apple and cut into quarters. Peel ginger and turmeric with the edge of a spoon or a vegetable peeler; lightly bruise the ginger to release oils.

If using a centrifugal juicer, cut carrots and apple into pieces that fit the feed chute (2–3 inch pieces). If using a masticating juicer, roughly chop into similar-sized pieces. If making in a blender, chop carrots and apple into 1-inch chunks to help blending.

Using a juicer (preferred for clear juice)

Feed carrots, apple, ginger, and turmeric through the juicer alternating pieces (apple between carrots helps push fibrous carrot through). Collect juice in a pitcher. Squeeze the lemon over the collected juice, then stir to combine. Add a pinch of black pepper if using. Taste and add honey or maple syrup if you prefer more sweetness.

Using a blender (for full-bodied smoothie-style juice)

Place chopped carrots, apple, peeled ginger, peeled turmeric, lemon juice, and 1/2 to 1 cup cold water into the blender. Blend on high until completely smooth (about 60–90 seconds). Pour the blend through a fine mesh strainer or nut milk bag placed over a bowl and press/ squeeze to extract as much liquid as possible. Discard or reserve pulp for another use. Stir in a pinch of black pepper and honey or maple syrup if desired.

If you prefer chilled juice, add ice to glasses or refrigerate the juice for 10–15 minutes before serving.

Pour the Amber Juice into 2-3 glasses. Garnish each glass with a lemon wheel or apple slice and add ice if desired. Serve immediately for best flavor and nutrient retention.