Fresh Carrot Juice

Juicer Method

1. Prep the produce. Cut carrots into pieces that fit your juicer chute. Peel the ginger. Juice the lemon separately, and stir it in at the end (it keeps the citrus pith out of your juicer and helps prevent bitterness).

   

2. Juice. Run carrots and ginger through the juicer, alternating a bit as you go so the ginger distributes evenly.

   

3. Finish and balance. Stir in the lemon juice. Taste, then add a tiny pinch of salt if you want the flavor to pop.

4. Settle the foam. Let the juice sit 2 to 3 minutes, then skim foam if desired. Pour over ice and drink right away, or bottle and chill.

   

Blender Method

1. Chop small. Slice carrots into thin coins or small chunks. Smaller pieces blend smoother and strain easier.

2. Blend until very smooth. Add carrots to a blender with 1 cup cold water and the peeled ginger. Blend on high for 60 to 90 seconds, scraping down as needed. Add a splash more water if the blender stalls or if the carrots are not moving freely.

   

3. Strain. Pour through a nut milk bag (best) or a fine mesh sieve set over a bowl. Press or squeeze until you have as much juice as possible. If using a sieve, lining it with cheesecloth makes this a lot easier. Without a bag or cloth, expect a thicker, more pulpy juice.

   

4. Brighten. Stir in lemon juice and optional pinch of salt. Taste and adjust: more lemon for brightness, a little water to lighten, or more ginger next time if you want extra bite.

5. Serve. Pour over ice. If it separates, just stir. That's the homemade badge of honor.

   

Quick Tips

• Use cold ingredients: Cold carrots and cold water reduce foam and keep flavor crisp.
• Peel only if needed: Older carrots can taste stronger or more earthy. Peeling helps.
• Start with less ginger the first time: You can always add more next batch. Ginger gets loud fast.
• Save the pulp: Stir into muffins, quick bread, oatmeal, or meatballs for extra moisture and fiber.