Restaurants›Zara Restaurant Bristol - Ethiopian & Eritrean Cuisine›Carrot & Ginger With Orange Juice Recipe

Carrot & Ginger With Orange Juice Recipe

Inspired by Zara Restaurant Bristol - Ethiopian & Eritrean Cuisine

Time20m

Serves4

Make Carrot & Ginger With Orange Juice Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Produce & Juice

6 count large carrots (peeled, trimmed)1 1/2 oz fresh ginger (peeled)1 cups fresh orange juice (about)1 tbsp freshly squeezed lemon juice1 cups cold water or ice (optional, to adjust consistency)4 count fresh mint leaves (optional, for garnish)1 cups fine ice (optional, for serving)

Seasoning & Finish

1 tsp agave syrup or honey (optional, to taste)1/4 tsp sea salt (pinch, optional to enhance sweetness)

Method

Prepare Ingredients

Wash and trim

Wash the carrots thoroughly under cold running water. Peel if desired, then trim the ends. Cut carrots into pieces that will fit your juicer chute or blender (roughly 1-2 inch pieces).

Prep ginger and oranges

Peel the ginger with the edge of a spoon or small knife and slice into pieces. If using whole oranges, juice them until you have 1 cup of fresh orange juice. If using store-bought, measure 1 cup and chill. Squeeze 1 tablespoon of lemon juice and set aside.

Make the Juice (Using a Juicer)

Feed the carrot pieces and ginger through the juicer, alternating carrots and ginger so the ginger is well incorporated and not left in large chunks. Collect the carrot-ginger juice in a pitcher.

Stir the freshly extracted carrot-ginger juice, then add 1 cup of fresh orange juice and 1 tablespoon of lemon juice. Taste and, if desired, add 1 teaspoon agave or honey and a pinch (1/4 tsp) of sea salt to amplify sweetness and depth. Stir thoroughly to combine.

If the juice is too thick or intense, dilute with up to 1 cup cold water or add ice to reach desired consistency and chill.

Make the Juice (Using a Blender)

Place the carrot pieces and sliced ginger into a high-speed blender with 1/2 to 1 cup cold water (start with 1/2 cup). Blend on high until very smooth, scraping down the sides as needed.

Pour the blended carrot-ginger purée through a fine-mesh sieve, nut milk bag, or cheesecloth set over a bowl or pitcher. Press or squeeze firmly to extract as much liquid as possible. Discard pulp or reserve for baking or smoothies.

Add 1 cup fresh orange juice and 1 tablespoon lemon juice to the extracted carrot-ginger juice. Sweeten with 1 teaspoon agave or honey and a 1/4 teaspoon pinch of sea salt if desired. Stir to combine. Adjust texture with cold water or ice to taste.

Serve & Garnish

Fill glasses with fine ice if desired. Pour the carrot-ginger-orange juice into glasses. Garnish each glass with a sprig of fresh mint if using.

Serve immediately for best flavor and nutrient retention. Leftover juice can be kept in an airtight container in the refrigerator for up to 48 hours; shake or stir before serving.