Turmeric Orange Immunity Juice
A bright, golden juice of sweet oranges, fresh turmeric and zesty ginger, finished with a pinch of black pepper to help your body absorb the turmeric's curcumin. Peppery, citrusy and warming, it takes 15 minutes.
- Prep
- 12 min
- Cook
- —
- Wait
- 2 min
- Total
- 14 min
- Makes
- About 2 cups (480 ml), 2 servings
Steps
Before you start
- Chill the oranges in the fridge for a few hours if you want a cold juice without ice.
- Fresh turmeric stains skin, cutting boards and countertops bright yellow. Wear gloves and use a board you don't mind staining.
- Wash all produce well, scrubbing the turmeric and ginger to remove soil.
- Have a centrifugal or masticating juicer ready, assembled, with the pulp bin empty.
Prepare the roots
- Wearing gloves if you like, scrub the turmeric and ginger under running water.
- Scrape off the skin with the edge of a spoon or a peeler.
- Cut the turmeric into thumb-size pieces and the ginger into thin chunks.
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Ready when: Both roots are skin-free and the flesh is bright orange (turmeric) and pale yellow (ginger).
Tip: Peeling with a spoon wastes less flesh than a knife on knobbly roots.
Peel the citrus
- Cut the peel and white pith off the oranges and lemon with a sharp knife, exposing the flesh.
- Remove any lemon seeds.
- Cut the fruit into wedges that fit your juicer's chute.
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Ready when: No white pith or peel remains on the fruit.
Tip: Leftover pith makes the juice bitter, so trim it thoroughly.
Set up the juicer
- Place a large glass or jug under the spout and empty the pulp bin.
- Put the pepper, and honey if using, into the jug now so the juice mixes with them as it falls.
Juice the roots
- Feed the turmeric and ginger through the juicer, alternating them with 2 orange wedges so the fibrous roots are pushed through and the juicer doesn't clog.
- Expect only a few tablespoons of deep golden liquid.
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Ready when: The pulp coming out is dry and fibrous, and the juice is deep golden.
Tip: Juicing the roots between soft fruit pieces helps extract every drop.
Juice the citrus
- Feed in the remaining orange wedges and the lemon wedges, one or two at a time, until all are juiced.
- You should have about 2 cups (480 ml) of juice.
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Ready when: The pulp is dry and the jug holds about 2 cups (480 ml) of juice.
Tip: If you only have a citrus reamer, ream the fruit by hand and grate the roots, then squeeze through a cloth.
Stir and rest
- Stir the juice vigorously for 20 seconds so the pepper disperses.
- Let it sit for 2 minutes so the flavors meld, then taste.
- Add the honey or a little more lemon if you'd like it sweeter or sharper.
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Ready when: The juice is evenly golden with tiny pepper flecks, and tastes sweet, tangy and warming.
Tip: Pepper floats at first; stir again just before pouring.
Serve
- Fill two glasses with ice if using, and pour in the juice, dividing it evenly.
- Stir and drink right away for the best flavor and nutrient content.
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Ready when: The juice is cold and bright golden-orange.
Tip: Rinse the juicer parts immediately; turmeric stains if left to dry.
Good to know
Tips
- Always include the black pepper: its piperine can significantly increase curcumin absorption from turmeric.
- Pick heavy oranges with thin skin; they yield the most juice.
- Strain through a fine-mesh sieve if you prefer a completely smooth juice.
- Start with less turmeric and ginger if you're new to them, then increase to taste. Both are strong.
Make ahead
"The juice is best fresh, but you can make it up to 24 hours ahead. Pour it into a full, airtight glass jar to limit air contact and refrigerate. Stir or shake well before serving."
Storage & reheating
"Room temperature: drink within 30 minutes. Fridge: up to 24 hours in a sealed glass jar filled to the top; shake before drinking. Freezer: up to 2 months in ice cube trays or freezer-safe containers; thaw in the fridge overnight, or blend cubes into a slushy. Serve cold; do not heat, as heat reduces the vitamin C."
Substitutions
- fresh turmeric root → ½ tsp ground turmeric. Whisk it into the finished juice; the flavor is earthier and slightly chalky, so strain if you prefer.
- large navel or Valencia oranges → Tangerines or clementines (about 8). Sweeter and milder; reduce or skip the honey.
- honey or maple syrup → Maple syrup or agave. Use for a vegan version at the same quantity.
- fresh ginger → ¼ tsp ground ginger. Stir into the finished juice for a milder warmth.
