Carrot Apple Ginger Juice
This immune-boosting Carrot Apple Ginger Juice is delicious, easy to make, and so good for you! Whip it up using just 3 wholesome ingredients and your juicer in 5 minutes flat.
Why We Love It
This cold-pressed Carrot Apple Ginger Juice is super tasty, refreshing, and healthy! Made with just three raw, nutritious, all-natural ingredients, it’s perfect for getting extra vitamins in and fighting off colds.
And when I’m feeling under the weather, I go for this healthy juice recipe, along with my homemade Ginger Brew, Beet Carrot Apple Juice, and Lemon Ginger Turmeric Shots.
Because my juicer is my best friend! And here’s why you’ll love this recipe:
- It’s delicious. The sweet apples, earthy carrots, and lightly spicy ginger make this juice taste really unique. It’s so good, you’ll probably make a double batch next time!
- It’s budget-friendly. Making your own juice at home is SO much less expensive than buying store-bought juices. And carrots, apples, and ginger are all considered to be budget-friendly produce. I stock up whenever there’s a sale on ginger and freeze it.
- It’s good for you! Carrots contain antioxidants and vitamin A. Apples have vitamin C and copper. Ginger is widely known for its antioxidant and anti-inflammatory properties. The vitamins in fresh juice can be quickly absorbed by your body, so if you’re fighting a cold or just trying to get more vitamins in to stay well, juicing is a tasty way to do it.
Ingredients
Ingredients Notes
- Any type of apple will work! I personally prefer snacking apples like Gala, Honeycrisp, Fuji, or Macintosh apples. Baking apples like Granny Smith will also be delicious but tend to be more tart in flavor. It’s just based on your personal preference and what ingredients you have on hand!
- Optional ingredients: Feel free to add 1-2 peeled oranges, 1-2 pears, 3 large kale leaves, and/or 1/2 inch fresh turmeric root. Each would add a bit more complimentary flavor and healthy vitamins to the juice!
Step by Step Instructions
Step 1: Start by prepping your ingredients. Wash the produce well and cut away any mushy or shriveled spots on the carrots and ginger.
👉 I wash my produce by soaking it in water with a splash of vinegar for about 10 minutes, then rinsing it well.
You don’t need to peel the apples, carrots, or ginger. Fruit and vegetable skins are often full of important vitamins and mineral! For example, apple skins contain important vitamins like vitamin K, A, and C.
Cut the carrots and apples roughly into pieces that will fit into the chute or feeder of the juicer. Apple seeds can go through the juicer, but you’ll need to remove the stems.
Step 2: Turn on the juicer and add all the ingredients.
Juice the carrots, ginger, and apples according to the user instructions of your juicer. Once all the juice is extracted, turn off the juicer.
Serve the juice right away or store it covered in the refrigerator for up to 3-4 days, and avoiding leaving the juice at room temperature for longer than 2 hours, per USDA.
👉 The juice will separate as it sits, so give it a quick stir before drinking.
Expert Tips & FAQ
- Make sure to wash all the ingredients well before juicing. Soak your produce in cold water with a splash of vinegar for about 10 minutes, then rinse each piece well under cold water.
- You don’t need to peel the carrots, apples, or ginger before juicing! Simply remove the stems and cut the pieces so they fit into the chute.
- Soaking the carrots in water for 15 minutes before juicing can help with optimal juice extraction.
- Adjust this recipe to taste. Once you taste it, feel free to add more ginger, apples, or carrots. If you find the ginger taste is too strong, dilute the juice by juicing another apple or by adding a little water.
- For the best taste, serve your homemade juice cold. You can either chill the fruit before juicing, or serve the juice in a glass over ice.
- This recipe will make about 12 ounces, but the amount of juice yielded will depend on the efficiency of your juicer. Use the serving size slider below to adjust the quantity of each ingredient based on how many glasses you want to make!
There are many benefits to drinking carrot apple ginger juice. It is hydrating because of the high water content of the apples, it contains important vitamins and minerals like vitamin c, vitamin a, and potassium from the carrots, and it contains anti-inflammatory properties from the ginger.
Yes! Use single-serving soup cubes, or seal the juice in any freezer-safe container, leaving space for expansion once it freezes. Freeze the juice for up to 3 months for the best taste. Allow it to defrost in the refrigerator overnight, then stir before serving.
Use any juicer pulp from vegetables, herbs, and aromatics (like carrot and ginger pulp) to make homemade vegetable stock. All fruit and vegetable pulp can be composted or given to backyard chickens to eat. You can also combine it with an egg and make fritters to eat if you enjoy the taste, or to feed to your dog!
No. Frozen ingredients can damage or clog up the juicer. Only use fresh or fully defrosted ingredients in your juicer. You’re better off making a smoothie (like my Orange-Ginger Smoothie!) if you’d like to use frozen fruit!
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Carrot Apple Ginger Juice
Equipment
Ingredients
- 4 medium carrots
- 3 apples
- 1 inch ginger
Video
Instructions
- Wash the produce well and cut away any mushy or shriveled spots on the carrots and ginger. Cut away the carrot tops and the apple stems. Cut the carrots and apples roughly into pieces that will fit into the chute or feeder of the juicer.
- Juice the carrots, ginger, and apples according to the user instructions of your juicer. Once all the juice is extracted, turn off the juicer. The juice will separate as it sits, so give it a quick stir before drinking.Serve the juice right away or store it covered in the refrigerator for up to 3-4 days, avoiding leaving the juice at room temperature for longer than 2 hours, per USDA.
Notes
- Wash all the ingredients well before juicing. Soak your produce in cold water with a splash of vinegar for about 10 minutes, then rinse each piece well under cold water.
- You don’t need to peel the carrots, apples, or ginger before juicing! Simply remove the stems and cut the pieces so they fit into the chute.
- Adjust this recipe to taste. Feel free to add extra ginger or any of the ingredients. If you find the ginger taste is too strong, dilute the juice by juicing another apple or by adding a little water.
- For the best taste, serve your homemade juice cold. Either chill the fruit before juicing or serve it over ice.
- This recipe will make about 12 ounces, but the amount of juice yielded will depend on the efficiency of your juicer. Use the serving size slider to adjust the quantity of each ingredient based on how many glasses you want to make!
