This quick, easy homemade carrot apple ginger juice is made without a juicer! It’s spicy, sweet, refreshing, a little tart, and loaded with nutrients. If you’re a juice fan, this will quickly become your new favorite!
Let’s make juice without a kitchen-space-hogging, expensive juicer!
All you need for this simple homemade juice is a blender and a fine mesh strainer (or nut milk bag), and about 5 minutes.
Blend up the title ingredients plus a squeeze of fresh lemon and a little water to get everything moving, pour it into a fine mesh strainer over a measuring cup, pressing the puree with a spoon to get out all the liquid, then pour over ice and enjoy!
All summer long I’ve been obsessing over watermelon juice (just watermelon, blended up + strained) but as the seasons slowly shift, my tastebuds are starting to crave something new. When I walked into Atlas Farm the other day and saw two of my fall favorites, apples and carrots, I knew they needed to come home with me immediately. What I didn’t know was that we had a week of 90-degree temps ahead and I would still be craving some cold, refreshing juice.
Enter the carrot-apple-ginger juice.
It’s slightly sweet from the carrots and apples, tart and tangy from lemon juice, and has a little zip of heat from the fresh ginger. And, since I got rid of my juicer in our last move (since it had been collecting dust in my basement and only got used a few times a year, anyway), I knew I needed to employ my watermelon juice method to make a carrot-ginger juice straight in the blender.
Luckily, it worked like a charm and I’ve been sipping on homemade Carrot Apple Ginger Juice ever since.
This juice would be a great cold-fighting drink for the coming months, thanks to all the nutrients in carrots, apples, lemon, and ginger; a tablespoon of apple cider vinegar and a drizzle of raw honey would be great additions if you feel a cold coming on and want this drink to give you the most immune-boosting bang for it’s buck.
Also: don’t throw away the carrot-ginger-apple pulp when you make this juice! It’s delightfully gingery and makes a great addition to oatmeal or any muffin/quick bread recipe calling for applesauce. It would be great in these Whole Wheat Blueberry Muffins or Whole Wheat Apple Muffins, or stirred into this Apple Pie Oatmeal.
If you’re a fan of juice, you’re going to LOVE this simple homemade Carrot Apple Ginger Juice Made without a Juicer. And, it goes without saying that, if you do own a juicer, you’re welcome to use it instead!
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture of your juice and share it with me on Instagram. I love seeing my recipes in your kitchen!
- 2 large carrots
- 1 large apple*
- 1 lemon
- 1-inch piece of fresh ginger
- 1/2 cup water
- 1. Cut off the stems from the carrots, cut them into 3-4 large chunks, and put in the base of your blender. Quarter the apples, then slice out the core and add the apple to the blender as well. Squeeze in the juice from the lemon, and add the ginger and water into the blender.
- 2. Blend on high for 20-30 seconds, or until a thick puree is formed, and no large chunks remain.
- 3. Place a fine mesh strainer (or a nut milk bag, if you have one) over a small bowl or a measuring cup with a pour spout. Let the liquid drain through the strainer, then use a spoon to mash the puree into the strainer, getting out as much liquid as possible. You should have 10-12oz of juice, when finished.
- 4. Pour juice over ice and drink immediately, or pour into a jar with a lid and store in the fridge for up to 24 hours. Shake before drinking. The leftover carrot pulp can be stored in the fridge for up to 1 week and used in any recipe calling for applesauce.
- *The sweetness of the apple you choose will determine how sweet this juice is. For sweeter juice, choose a honeycrisp or gala; for more tart juice, choose something like a Granny Smith. I used a JonaGold, which is my favorite eating apple, and the sweetness level was just right for me.