Apple and Carrot Juice
Carrot juice is sweeter than it seems, which is why it palls on its own. Apple brings acidity and freshness, and a few grams of ginger add the edge that keeps it interesting to the last mouthful. Drink it immediately: within ten minutes it darkens and loses much of its vitamin C.
- Prep
- 15 min
- Total
- 15 min
- Servings
- 2
- Level
- Easy
- Per serving
- 130 kcal
Ingredients
Makes: about 500 ml, 2 glasses
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Prepare the produce
Scrub the carrots and trim the ends; young carrots need no peeling. Quarter the apples and remove the cores.
-
Step 2: Alternate in the juicer
Feed apple and carrot through in turns, with the ginger in between. The juicy apple pulp pushes the drier carrot through and you get more juice.
-
Step 3: Add lemon immediately
Stir the lemon juice into the finished juice. The acid slows oxidation — without it the colour darkens as you watch.
-
Step 4: Serve at once
Pour and drink within five minutes. A spoon of olive oil helps absorb the beta-carotene, which is fat-soluble.
Tips & variations
-
Tip
Two parts apple to one of carrot drinks easily. More carrot makes it heavy and too sweet; less and it is simply apple juice.
-
Tip
No juicer: grate everything finely and squeeze through muslin. Less juice, the same flavour.
-
Variation
A stick of celery makes it fresher and less sweet; a small beetroot brings colour and an earthy note.
-
Storage
Fresh juice does not keep: two hours at most in a bottle filled to the brim so there is no air. Keep the pulp — it is perfect for carrot cake.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 130 kcal | 260 kcal |
| Protein | 2 g | 4 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 31 g | 62 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
