Freshly Squeezed Juice
Freshly squeezed juice made with oranges, carrots and ginger is sweet, bright and ready in ten minutes. The carrots soften the sharpness of the citrus, the ginger adds a gentle warmth and half a lemon stops the whole thing tasting flat. This version fills two tall glasses, and you can make it with a juicer or with nothing more than a blender and a sieve.
- Total
- 10 min
- Prep
- 10 min
- Serves
- 2
- Per serving
- 140kcal
Ingredients and swaps for freshly squeezed juice
Four large oranges give roughly 400ml of juice, the carrots add about 150ml, and the lemon and ginger sharpen the flavour. If your oranges are small or not very juicy, use five. In winter, blood oranges or clementines work well, and two sweet apples can replace the carrots for a lighter, fruitier glass.
For a plainer glass of orange and carrot, try carrot juice on its own. It also goes well with a slow weekend breakfast alongside an omelette with cheese or a soft-boiled egg.
Preparing freshly squeezed juice
Tap a time to start a timer.
- Prepare the produce Scrub the carrots and ginger under cold water (there is no need to peel either). Slice the skin and white pith off the oranges and lemon, because the pith turns the juice bitter. Cut everything into pieces that fit the feed chute of your juicer.
- Juice the firm items first Switch the juicer on and feed in the ginger and carrots, a few pieces at a time. Finish with the oranges and lemon, which help push the last of the carrot juice through the machine.
- Stir and taste Pour the juice into a jug and stir it well, because it separates quickly. Taste it and add a squeeze of lemon if it is too sweet, or a little more orange if it is too sharp.
- Serve cold Divide the juice between two tall glasses, with ice if you like, and drink it straight away while it is at its freshest.
Serving the juice
Fresh juice is more filling than it looks, so pour smaller glasses if you are serving it with food. Ice makes it more refreshing, but add it at the last moment so it does not water the juice down. Use the leftover pulp in muffins, soups or a stock, rather than throwing it away.
Common problems and fixes for Freshly Squeezed Juice
- The juice tastes bitter.
- Some white pith has gone through the machine. Cut the peel off deeply enough to leave only orange flesh, and use less lemon next time.
- The juicer clogs or the pulp comes out wet.
- Alternate firm pieces such as carrot with soft ones such as orange, and push gently rather than forcing. Rinse the parts straight away, before the pulp dries on the mesh.
- The juice separates into layers in the glass.
- This is normal for juice without additives. Give it a good stir just before drinking.
Frequently asked questions about Freshly Squeezed Juice
How long does freshly squeezed juice keep in the fridge?
Up to 24 hours in a covered jar or bottle in the fridge, but it tastes best within the first hour. Stir or shake it before pouring, as the juice separates and the flavour fades the longer it sits.
Can you make it without a juicer?
Yes. Blend the peeled fruit with the grated carrots and ginger and a splash of cold water, then pour the mixture through a fine sieve or a clean muslin cloth, pressing out as much liquid as you can. The result is a little thinner than juicer juice but tastes just as good.
How much juice should you drink in a day?
The NHS advises limiting fruit juice to a single 150ml glass a day, because juicing releases the sugars from the fruit. This recipe makes about 275ml a glass, so it is best shared or sipped slowly, or topped up with water or ice.
Which other fruit and vegetables work well?
Apples and pears make a sweet base, and cucumber, celery or a small handful of spinach add freshness without much flavour. Beetroot gives a deep colour but a strong earthy taste, so start with a small piece.
How did you like the recipe?
4.6 / 5 · 58 ratings
