Restaurants›The TREEHOUSE›Sunshine Gingerade Recipe

Sunshine Gingerade Recipe

Inspired by The TREEHOUSE

Time25m

Serves2

carrot, orange, pineapple, ginger

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Ingredients

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Cold-pressed juice base

3 cups carrots (washed, trimmed, cut into pieces)2 cups fresh orange (peeled, segments separated)1 1/2 cups fresh pineapple (peeled, cored, cut into pieces)2 tbs fresh ginger (peeled)1/2 cups cold filtered water (optional, to adjust consistency)1 cups ice cubes (optional, for serving/chilling)1 tsp fresh lemon juice (optional, for brightness)1/8 tsp sea salt (optional, pinch to round flavor)

Method

Cold-pressed juice base

Prepare produce

Wash all produce thoroughly. Trim carrot ends and cut into pieces sized for your juicer or blender. Peel and segment the oranges, removing as much pith as possible. Peel, core, and cut the pineapple into chunks. Peel the ginger and slice it into 1/4-inch pieces to help extraction.

Juicing with a cold-press (recommended)

Feed the carrots, oranges, pineapple, and ginger through a cold-press (masticating) juicer in batches, alternating ingredients so flavors balance (e.g., carrot + pineapple + ginger, then orange). Collect the juice in a chilled container. If the juice is too thick, stir in up to 1/2 cup cold filtered water to reach desired consistency. Taste and add 1 tsp fresh lemon juice and a pinch (0.1 tsp) sea salt if desired to brighten flavor.

Blender method (if no cold-press juicer)

Combine carrots, orange segments, pineapple chunks, ginger slices and 1/2 cup cold filtered water in a high-speed blender. Blend on high until very smooth (30–60 seconds). Place a fine-mesh sieve lined with cheesecloth or a nut milk bag over a bowl and pour the purée through, using a spatula or your hands to press out as much liquid as possible. You should yield a clear, bright juice. Taste and add 1 tsp fresh lemon juice and a pinch (0.1 tsp) sea salt if desired.

Chill and serve

If not already chilled, refrigerate the juice for at least 15 minutes or pour over ice cubes. Stir gently before serving. Pour into glasses (about 12 oz / 355 ml each). Garnish with an optional thin round of orange or a small stick of ginger. Serve immediately for best flavor and nutrient retention.

Storage

Store any leftover juice in an airtight glass bottle or jar, filled to the top to minimize air exposure, and keep refrigerated. Consume within 48 hours for best freshness; shake gently before serving as separation may occur.