Juice Recipe

Wash and prepare produce

Thoroughly wash the oranges, apple, carrot, lemon, and mint under cold running water. Peel the oranges, remove seeds if present, core the apple and cut into quarters, peel and chop the carrots into 1-inch pieces, and halve the lemon for juicing.

If using a blender: cut fruit and vegetables into pieces small enough to blend easily. If using a juicer: cut pieces to fit the juicer chute.

Using a juicer (no straining needed)

Feed the orange segments, apple quarters, and carrot pieces through the juicer, alternating ingredients to help extraction. Collect juice in the juicer's pitcher. Add the lemon juice to the collected juice and stir in 1/2 to 1 tablespoon honey or agave if you want additional sweetness. Add cold water to adjust intensity (about 1/2 to 1 cup), then pour over ice and garnish with mint leaves.

Using a blender (requires blending and optional straining)

Place orange segments, apple quarters, chopped carrots, lemon juice, and 1/2 cup of cold water into the blender. Blend on high for 45–60 seconds until very smooth. If you prefer a smoother, pulp-free juice, pour the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, using a spatula or spoon to press out as much liquid as possible. Stir in honey or agave to taste and add additional cold water (up to 1/2 cup) to reach desired strength. Serve over ice and garnish with mint.

Taste and adjust sweetness or dilution. Pour into glasses over ice, garnish with mint leaves. Serve immediately for best flavor and nutrient retention.

To store: transfer leftover juice to an airtight container and refrigerate up to 48 hours. Shake before serving; flavor and color may change with time.