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Carrot Juice

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Homemade carrot juice is a vibrant, naturally sweet, and refreshing drink that takes just minutes to prepare. Brighten it with fresh lemon, orange, ginger, or apple and make it with either a juicer or blender.

Ingredients

  • 1 pound fresh carrots
  • 1 cup cold water, if using a blender
  • 1 fresh orange, peeled, optional
  • 1 tablespoon fresh lemon juice
  • 1/2-inch piece fresh ginger, peeled, optional
  • 1 medium apple, cored, optional
  • 1–2 teaspoons honey or maple syrup, optional
  • Ice cubes, for serving

Instructions

  1. Wash and scrub the carrots thoroughly. Peel them if desired.
  2. For the juicer method, cut the carrots into pieces that fit comfortably through the juicer feeding chute.
  3. Feed the carrots through the juicer, alternating with the optional orange, apple, or ginger if using.
  4. Stir the fresh lemon juice into the finished juice. Taste and add honey or maple syrup if additional sweetness is desired.
  5. For the blender method, chop the carrots into small pieces and place them in a high-powered blender with the cold water.
  6. Add the optional orange, apple, or ginger and blend on high until the mixture is as smooth as possible.
  7. Pour the blended mixture through a fine-mesh strainer or nut-milk bag. Press or squeeze gently to extract as much juice as possible.
  8. Stir in the fresh lemon juice and optional sweetener, adjusting the flavor to taste.
  9. Pour the carrot juice over ice and serve immediately, or refrigerate until thoroughly chilled.

Notes

  • Fresh, thoroughly scrubbed carrots do not have to be peeled, although peeling can provide a cleaner flavor.
  • For carrot orange juice, add a peeled fresh orange for extra sweetness and citrus flavor.
  • For carrot ginger juice, add a small piece of fresh ginger and increase the amount gradually to taste.
  • Add a crisp apple or fresh pineapple for a sweeter, fruitier variation.
  • A small amount of turmeric can be added with ginger and citrus for a more intensely spiced juice.
  • Leftover carrot pulp can be used in muffins, quick breads, soups, sauces, veggie patties, or smoothies.
  • Carrot juice tastes best immediately after preparation but can be stored in a tightly sealed container in the refrigerator for 24–48 hours.
  • Fill the storage container as fully as practical to reduce air exposure, and shake or stir the juice before serving because natural separation can occur.
  • Extra carrot juice can be frozen in ice cube trays for use in smoothies.

Nutrition

Find it online: https://thefamilycooking.com/carrot-juice/