I still have some apples a dear friend gave me form her tree. They have been in cold storage but they need to be used up. I have made a lot of sugar-free apple sauce, but today I wanted some juice.
My family likes the taste of carrot apple juice better than carrot juice alone, so here we go...
I have a +Champion Juicer that my mom purchased way back in 1984. It's a good yellow beast, and I would highly recommend you getting one of your own. I prefer a masticating-style juicer (like the Champion) instead of a centrifugal-style juicer. You get more juice out of your produce, however the juicers are typically more expensive.
You can vary the ratio of carrots to apples, to taste. I like adding ascorbic acid because it gives me a longer storage life, it increases the vitamin C content, and it enhances the flavor of the apples.
CARROT APPLE JUICE Recipe:
3 parts washed organic carrots
2 parts washed apples (preferably organic)
1/2 t. ascorbic acid powder
Quarter the apples so that they will fit into your juicer. Removing the stems only.
Juice away, alternating apples with carrots. I make a half-gallon at a time.
Add ascorbic acid powder (Vitamin C), to slow oxidation of the juice.
Secure lid, shake and drink some, chill the rest.
Compost the pulp.
I often add fresh ginger root, running the pulp through at least 2 to 3 times with some of the apple pulp.
I also will add a little raw beet at times.
|Prep your produce|
|My juicing set-up|
|Look at all that nice pulp for composting...|
|Topping off my 1/2-gallon jar of juice|
Time to make some more!