Citric Acid Free Carrot Ginger Juice
Fresh-pressed juice sounds simple until you start reading labels on the bottled versions — citric acid shows up constantly as a preservative, even in drinks that seem totally natural. This recipe sidesteps that entirely by starting with whole produce and running it straight through a juicer, so you know exactly what's in your glass. Carrots bring a natural sweetness and earthy depth, while the apple rounds everything out with a mellow, fruity lift. The fresh ginger adds a bright, warming kick that no bottled version ever quite captures. A half lemon, peeled and juiced whole, gives you that clean citrus note without any processed acid additives sneaking in. The optional pinch of turmeric is a nice touch — it dissolves right into the juice and adds a subtle golden warmth. Serve it over ice the moment it's made and it tastes like something you'd pay way too much for at a juice bar.
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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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