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.
Ginger is intended to be a subtle back note in this juice, so I was conservative—if you love ginger, you can always add more. But taste as you go; ginger can get really strong really fast.
- 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.