Liven up your plain orange juice with this nutrient rich, immune boosting, vitamin c combo. Add a big hunk of ginger and some fresh turmeric (if that’s your kind of thing). This recipe makes a large batch to bottle and refrigerate for a few days on the go.
*makes 1.5 - 1.8 litres:
6 large oranges
1 large lemons
2 pear
4 carrots
4 large celery stalks
1 large knob of ginger *size of a thumb
1 small knob fresh turmeric *optional
apple cider vinegar *for wash
1. Wash fruit and veg: Fill a clean sink with water and a splash of acv. Place all the ingredients in the water to soak while setting up the juicer.
2. Set up your juicer (cold-pressed) with a large bowl to catch the juice and a sieve between the spout and the bowl. Alternatively, pour juice through a sieve at the end before bottling.
3. Prep: Remove the skin from the oranges and cut in quarters. Cut the pear into roughly 6 pieces (half and then in threes). Remove the leaves from the celery and chop stalks into 3cm pieces. Remove skin from lemon and cut in quarters. Top and tail the carrot, discard the ends and then slice in half lengthways and in half again. Remove the skin from the ginger (and turmeric if using)
4. Turn juicer on and start to feed ingredients through alternating between pieces of fruit and pieces of veg. The idea is to use juicier fruit pieces in between the dense veg to help lubricate.
5. Just before all ingredients are juiced, taste test and adjust accordingly. Sometimes you may prefer more fruit or more herbs and we always try every batch before bottling.
6. Pour into clean jars or airtight container and store in the fridge for up to three days FROM the day of juicing.
R E C I P E N O T E S
- Taste as you go and taste before bottling. Adjust flavours as you like. Juices will always taste better once chilled.
- Scoop off the foam before bottling.
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