Cinnamon Free Carrot Ginger Juice
Bright, zippy, and packed with natural sweetness, this fresh-pressed juice is the kind of glass that actually makes you feel good from the first sip. Carrots bring an earthy sweetness, the apple rounds everything out with a crisp, fruity note, and fresh ginger adds a lively kick that wakes up your whole palate. A squeeze of lemon keeps it balanced and refreshing, while the optional pinch of turmeric gives the whole thing a gorgeous golden hue and a subtle warmth that doesn't rely on any spice blends. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a genuinely satisfying find — bold and complex in flavor without a trace of it. The technique of alternating ingredients through the juicer and finishing with carrot is a smart little trick that ensures you get every last drop of ginger flavor without any waste. Strain it, pour it over ice, and serve immediately for the freshest, most vibrant result possible.
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Learn more →Ingredients
2 servings
- 1 lb carrots (about 6 medium), scrubbed and trimmed
- 1 medium apple (such as fuji or gala), cored and quartered
- 1 piece (2 inches) fresh ginger, peeled
- ½ lemon, peeled
- 1 pinch ground turmeric (optional)
Instructions
- 1
Scrub the carrots well under cold running water and trim the ends. Core and quarter the apple, peel the ginger, and peel the lemon half.
- 2
Feed the carrots, apple, ginger, and lemon through the juicer in alternating pieces, ending with a carrot to push any remaining ginger through the feed chute.
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