I stopped using my juicer a long time ago. In a relatively recent conversation with a friend, I mentioned how I was simply over the whole juice scene. I love a fresh, vegetable-heavy concoction sometimes, but I hate the clean-up if I’m making it myself. By the time I scrub the last piece, I’m usually wishing that I had made a smoothie.
And I feel serious guilt when I spend 10 dollars (or more!) on one if I’m out. I know that you can’t really put a price on your health and wellbeing, but I’d rather eat or blend produce so that I can at least feel like I’m maximizing the satiation factor.
I had a green juice lemonade at a restaurant in Denver a long time ago. It struck me as particularly brilliant at the time. Like a gateway green juice. This carrot ginger lemonade here kind of plays on that theme. When I was working on the recipe, I wanted to find a way around juicing the carrots. I just gave everything the old blend and fine strain, and it worked out perfectly.
Carrots, ginger, and lemon are always a dream together, and so refreshing and vibrant as a lemonade. I hope you’re all having a great weekend so far. I’m wrapping up and editing some final photos for my cookbook! (!!!!), but other than that I’m going to try to take in some relaxing time.
Carrot Ginger Lemonade
- 1 large or two small lemons, peeled and chopped (make sure you remove the white pithy part)
- 4 carrots, peeled and chopped (about 150 grams-worth)
- 2 inches fresh ginger, peeled and chopped
- 4 cups water
- ¼ – ⅓ cup pure maple syrup/agave nectar/simple syrup, to taste
- If there were some fresh turmeric roots lying around in my kitchen, I definitely would have added a nice chunk into this pre-blend. Also, when I say fine mesh strainer, I mean something like this. If you have one, you could use a nut milk bag as well.
- Set up a large bowl or pitcher with a fine mesh strainer on top.
- In an upright blender, combine the chopped lemon, carrots, ginger, and water. Blend on high for a full minute or until mixture is completely liquified.
- Run the mixture through the fine strainer, pressing the pulp into the strainer to extract as much liquid as possible. Transfer the strained liquid back to the blender. Add your liquid sweetener of choice to the liquid and blend on high for 20 seconds. Check the lemonade for sweetness, and adjust if necessary. Serve over ice or store in the refrigerator to chill thoroughly.