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This vibrant homemade orange carrot ginger juice is sweet, spicy, and a great natural immune booster. Plus, it’s made in a blender, so no juicer is required!
When I lived in Denver and my mom would come to visit, we loved grabbing a bottle of orange carrot ginger juice from Whole Foods while we picked up the rest of our groceries.
Freshly squeezed juice is hard to beat. And even though grabbing it ready-made is convenient, it’s just as easy to grab the ingredients you need and make it yourself at home for that truly fresh taste. Plus, you don’t even need a juicer. You can easily make it in a blender and then strain out the pulp (which is what I did).
I actually prefer making juice in a blender because it’s a tool I already use frequently and it also means I don’t have to find the space for a large appliance that I’d only use a few times per year.
How To Make Orange Carrot Ginger Juice
Juice the oranges. To get enough liquid in the blender so that things can start moving, we’re going to juice the oranges first. I find the easiest and most efficient way to do this is with a handheld citrus reamer. It’s incredibly inexpensive but works so well at getting every last drop.
Prep the other ingredients. Once you’ve juiced all your oranges, add the juice to the base of your blender. Next, you’ll grate your ginger with a Microplane or throw it in whole depending on how powerful your blender is. There’s no need to remove the skin because we’ll be removing the pulp anyway. The same goes for the carrots. Just make sure they’re thoroughly washed, give them a rough chop, and add them to the blender with the ginger and orange juice.
Blend and strain the pulp. Now you just blend everything on high until it’s smooth. To remove the pulp you have two options. You can either use a fine-mesh strainer or a nut milk bag. For both methods, place them over a large bowl and pour the juice in to strain out the pulp. Squeeze all the juice out if using a nut milk bag until your pulp is dry. If using a fine-mesh strainer, use the back of a spoon to remove any excess juice out of the pulp. You may have to do this in batches depending on the size of your tools.
Store in the refrigerator in a glass jar in the refrigerator for up to 3 days.
Recommended Tools
Helpful Tips For Making The Best Juice
why can’t I just peel the oranges and add them to the blender?
I know this seems like it would make the most sense, but when making juice, avoiding the pith and membranes of citrus fruit is crucial as these things can make your juice really bitter.
The best orange varieties to use
I recommend using Valencia or navel oranges BUT tangerines or satsumas will work too. You’ll just need to use more than the recipe calls for to get the right amount of juice, which is around 1¾ cups of juice.
Just make sure to juice them the same way by cutting them in half and then using a citrus reamer instead of peeling off the skin to avoid any bitterness.
Do I need to add the carrots?
The carrots are what contribute to the really vibrant orange color and add more volume to the juice, but you can’t really taste them much other than knowing they’re in there. The majority of the flavor is from the orange and ginger.
What if my blender isn’t powerful?
If your blender isn’t very powerful, you may want to cut the carrots smaller or even grate them so it’s easier on the blender motor to break them down further.
More Drink Recipes
- Frozen Watermelon Margaritas (Alcohol-Free Option)
- Green Piña Colada Smoothie
- Strawberry Italian Cream Soda (Dairy-Free)
Orange Carrot Ginger Juice
Ingredients
- 6 navel or valencia oranges see notes
- 3 large carrots, roughly chopped
- 2 inch knob of fresh ginger, whole or grated depending on power of blender
Instructions
- Juice the oranges by cutting them in half and releasing the juice with a citrus reamer into a fine-mesh strainer over the base of your blender or a bowl.
- Thoroughly wash your carrots to remove any excess dirt and with the skin on, roughly chop them into a few pieces. Depending on the strength of your blender, you may want to cut them even smaller or possibly grate them first before adding them to your blender.
- Grate the ginger with the skin using a Microplane tool or throw it in whole depending on how powerful your blender is. Blend all the ingredients on high until smooth.
- Remove the pulp by placing either a fine-mesh strainer or a nut milk bag over a large bowl or measuring cup. Pour the juice in and if using a nut milk bag, squeeze all the juice out until the pulp is dry. If using a fine-mesh strainer, use the back of a spoon to remove any excess juice out of the pulp. You may have to do this in batches depending on the size of your tools.
- Store in a glass jar in the refrigerator for up to 3 days. This recipe makes 2 ½ cups of juice.
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