I usually juice oranges with a squeezer or a reamer, but I decided that since I was tormenting fruits and vegetables, anyway, it made sense to use the juicer. I peeled two of the oranges with a knife to get eliminate the bitter pith, but I left one unpeeled. This allowed the orange oil from the peel to make its way into the juice.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Lately, she's been buried in dough working on her first cookbook, but you can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:Makes about 1 pint
- Active time: 10 minutes
- Total time:10 minutes
- 1 tablespoon (1/4 ounce) fresh ginger juice, from about a 1/2-inch piece ginger
- 1 cup carrot juice from about 1/2 pound carrots
- 1 cup orange juice from about 3 oranges (2 peeled, 1 left unpeeled)
Juice ginger, carrots, and oranges in order listed. Stir juices together and serve.