Red Juice Recipe

Wash and prepare produce

Wash the apples, beetroot, lemon, and mint (if using) under cold running water. Core the apples and cut into quarters. Peel the beetroot and cut into roughly 1-inch chunks so they pass easily through a juicer or blender. Peel the ginger and measure 1 tablespoon (about a 1-inch piece). Roll the lemon on the counter to loosen juices, then halve and reserve for juicing and garnish.

If using a juicer

Feed the apple quarters, beetroot chunks, and ginger through the juicer, alternating ingredients to help extraction. Collect the juice in a pitcher. After juicing, squeeze 2 tablespoons fresh lemon juice into the collected juice and stir. Taste and add honey or maple syrup (about 1 tsp) if you prefer sweeter juice. If juice is very concentrated, stir in up to 1/2 cup cold water to adjust consistency. Serve over ice if desired, garnish with a lemon wheel and mint sprig.

If using a high-speed blender (no juicer)

Place the apple pieces, beetroot chunks, peeled ginger, and 1/2 cup cold water into the blender. Blend on high until very smooth, 45–60 seconds. Pour the blended mixture through a fine-mesh sieve, nut milk bag, or double layer of cheesecloth set over a bowl; press and squeeze to extract as much liquid as possible. Discard or reserve the remaining pulp for another use. Stir the extracted juice, then add 2 tablespoons fresh lemon juice and taste. Sweeten with 1 tsp honey or maple syrup if desired. If the juice is too intense, add extra cold water a tablespoon at a time until you reach the desired flavor and texture. Serve over ice and garnish with lemon and mint if using.

Final adjustments and serving

Stir the juice well before serving. Taste and adjust acidity with a little more lemon or sweetness with more honey/maple syrup 'to taste'. Pour into two glasses, add 2 ice cubes per glass (or more if preferred), and garnish each glass with a lemon wheel and a mint sprig. Serve immediately for best flavor and color.