Carrot Ginger Juice
A bright, naturally sweet juice made from fresh carrots, a thumb of zingy ginger, and juicy oranges. It takes about 15 minutes and needs only a juicer.
- Prep
- 12 min
- Cook
- —
- Wait
- 5 min
- Total
- 17 min
- Makes
- About 3 cups (700 ml), 2 servings of 1½ cups (350 ml)
Steps
Before you start
- Chill the carrots, oranges, and serving glasses in the fridge for an hour if you like your juice very cold.
- Check your juicer's feed chute size so you know how small to cut the carrots.
- Scrub the carrots well. Peel them only if the skins are thick, bitter, or waxy.
- Juice just before serving for the best flavor and color.
Wash and trim
- Scrub the carrots under cold running water with a vegetable brush.
- Trim off the tops and any blemishes.
- Peel only if the skins are thick or waxy.
- Scrub the ginger too.
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Ready when: Carrots look clean and bright orange with no dirt in the creases.
Tip: Thin ginger skin is fine to juice. Peel it if it is thick or dried out.
Cut the produce
- Cut the carrots into 3-inch (7 cm) pieces, halving any thick ones lengthwise so they fit the feed chute.
- Slice the ginger into thin coins.
- Peel the oranges, removing as much white pith as you can, and quarter them.
- Peel the lemon and cut it into wedges, if using.
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Ready when: All pieces slide easily into the chute.
Tip: Leftover pith makes the juice bitter, so take off what you can.
Set up juicer
- Assemble the juicer and set a pitcher under the spout.
- Put the pulp container in place.
- Place the glasses in the fridge to keep cold, or add ice to them now if using.
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Ready when: Juicer is assembled and the pitcher sits under the spout.
Juice the ginger and orange
- Turn the juicer on.
- Feed in the ginger coins, then the orange quarters and lemon wedges, if using, one at a time.
- Pushing soft fruit through first helps the machine pick up the ginger flavor.
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Ready when: Juice flows steadily and the pulp coming out looks fairly dry.
Tip: Use the pusher gently. Forcing the food in can clog the machine.
Juice the carrots
- Feed the carrot pieces through one at a time, using the pusher with steady, light pressure.
- Alternate thick and thin pieces.
- Juicing ends when all carrots are through and the juice stops dripping from the spout.
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Ready when: The pitcher holds about 3 cups (700 ml) of vivid orange juice and the pulp is dry.
Tip: Run a final small piece of carrot through to push out the remaining juice.
Stir and settle
- Stir the juice well to combine.
- Skim off the foam from the top with a spoon, or pour the juice through a fine-mesh sieve for a smoother texture.
- Let it rest for 5 minutes so the foam settles.
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Ready when: The surface is mostly clear with little foam.
Tip: Taste it. If the ginger is too strong, stir in a splash of water or extra orange juice.
Serve right away
- Divide the juice between two glasses, over ice if you like.
- Serve immediately.
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Ready when: Juice is cold and a bright orange color.
Tip: Stir before pouring, since the juice separates as it sits.
Good to know
Tips
- Choose firm, fresh carrots. Limp ones give less juice and a duller taste.
- Start with a smaller piece of ginger if you are new to it. You can always add more.
- Save the pulp for muffins, soups, or broth, or mix it into pancake batter.
- Clean the juicer right after use. Carrot pulp dries on the mesh and is hard to scrub off.
Make ahead
"The juice is best fresh, but you can make it up to 24 hours ahead. Pour it into a clean glass jar filled to the top to limit air, seal, and refrigerate. Shake before serving."
Storage & reheating
"Room temperature: serve within 30 minutes. Fridge: up to 24 hours in a sealed, full glass jar; flavor and nutrients fade over time. Freezer: up to 3 months in freezer-safe containers with ½ inch (1 cm) headspace; thaw overnight in the fridge and shake well. Not reheated; serve cold."
Substitutions
- navel oranges → 1 large apple, quartered, or 2 clementines per orange. An apple gives a crisp sweetness. Clementines give a closer citrus flavor.
- fresh ginger → ½ teaspoon ground ginger stirred in at the end. The flavor is milder and less fresh. Stir well to dissolve.
- lemon → 1 tablespoon (15 ml) bottled lemon juice. Stir in after juicing.
- medium carrots → Bagged baby carrots, same weight. They are usually sweeter and need no scrubbing, but yield slightly less juice.
