Orange Carrot Ginger Juice (No Juicer Needed)
This homemade orange carrot ginger juice recipe is sweet, spicy, and rich in vitamin C making it a great way to boost your immune system. Plus, it’s made in a blender, so no juicer is required!
Fresh juice is one of the best things, especially when it’s homemade. I know how convenient grabbing ready-made juice is from the store, but you get way more bang for your buck when you make your own delicious homemade juice.
Not only is it an easy way to get in more nutrients, but it has tons of flavor and also is customizable. And while you can make this immune-boosting drink any time of year, it’s a particularly great option during flu season.
Ingredients
You only need a handful of fresh produce for this carrot orange ginger juice:
- Fresh oranges – Valencia oranges or navel oranges are the best type of orange varieties for homemade juice.
- Fresh carrots – rich in beta carotene, which contributes to the vibrant orange color. The carrot adds more volume to the juice, along with natural sweetness, but the majority of flavor is from the orange and spicy ginger.
- Fresh ginger – this root is full of anti-inflammatory properties and adds a slight spiciness to balance out the natural sweetness in the juice.
See the recipe card for the measurements.
How To Make Orange Carrot Ginger Juice
Step 1. Cut the oranges in half and use a citrus reamer or a handheld juicer to release the juice. I find a citrus reamer is the best for getting all the juice.
Step 2. Add the orange juice to the base of a high-speed blender, along with the grated ginger, and chopped carrots. Blend on high until completely smooth. Depending on the strength of your blender, this could take a few minutes.
Step 3. Strain the pulp by placing a fine mesh strainer or a nut milk bag over a large bowl. Pour the juice in and squeeze all the juice out until the pulp is dry. If using a fine-mesh strainer, use the back of a spoon to help push the juicy pulp through. You may have to do this in batches depending on the size of your tools.
Step 4. Store in the refrigerator in a glass jar such as a mason jar or another airtight container for up to 3 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this orange carrot ginger juice using what you already have? Here are some ideas…
- No orange carrots? – you can also use rainbow carrots.
- Add-ins – apples, fresh lemon juice, turmeric (with a pinch of black pepper), cayenne pepper, etc.
Variations
- Cara Cara oranges – feel free to use this beautiful variety if it’s in season.
- Blood oranges – this will slightly alter the color of the juice to more of a ruby hue, but it would still be delicious.
- Tangerines or satsumas – juice them the same way as an orange to avoid any bitterness, but you’ll need to use more than the recipe calls for to get the right amount of juice, which is around 1 ¾ cups.
Helpful Tips
There’s no need to peel the ginger or carrots because you’ll be removing the juice pulp anyway. Just make sure you thoroughly wash them.
Don’t blend the whole orange to juice it. If you just remove the orange peel and blend up the whole orange with the other ingredients, the juice will have a very bitter flavor, this is caused by the white pith and membranes of citrus fruit.
Don’t have a powerful blender? You may need to cut the carrots smaller or even grate them so it’s easier on the blender motor.
More Drink Recipes
Orange Carrot Ginger Juice (No Juicer Needed)
Ingredients
- 6 navel or valencia oranges about 1 ¾ cups of juice
- 3 large carrots, roughly chopped
- 2 inch knob of fresh ginger, whole or grated depending on power of blender
Instructions
- Cut the oranges in half and use a citrus reamer or a handheld juicer to release the juice. I find a citrus reamer is the best for getting all the juice.
- Add the orange juice to the base of a high-speed blender, along with the grated ginger, and chopped carrots. Blend on high until completely smooth. Depending on the strength of your blender, this could take a few minutes.
- Strain the pulp by placing a fine mesh strainer or a nut milk bag over a large bowl. Pour the juice in and squeeze all the juice out until the pulp is dry. If using a fine-mesh strainer, use the back of a spoon to help push the juicy pulp through. You may have to do this in batches depending on the size of your tools.
- Store in the refrigerator in a glass jar such as a mason jar or another airtight container for up to 3 days. This recipe makes 2 ½ cups of juice.