Every week, I make a fresh batch of ginger orange juice—it’s part routine, part obsession. The blend of fresh ginger and citrus isn’t just flavorful—it helps with bloating, gives my immune system a serious boost, and gives me that extra shot of energy in the morning. It’s simple, powerful, and honestly, my body just functions a whole lot better with it on board. I like that I can control what’s in it, and on the weekends, it’s perfect with breakfast and a splash of bubbly for an instant mimosa~
Ginger Orange Juice (Makes 50 fl oz): 6-7 Servings
Ideal For:
– 6–7 servings of fresh, zesty juice (~ 1.5 to 2 small/medium carafes)
– Digestion support, period relief, skin glow
– Vegetarian and hormone-friendly diets
Ingredients
- 6 large oranges (peeled) – Navel oranges are the best tasting. Valencia oranges are slightly more tart, but pair well with the spiciness of the ginger!
- 1 oz (28 grams) fresh ginger root (peeled – adjust to taste for a spicier kick)
- ½ lemon (peeled or juiced)
- ¾ to 1 cup cold water (optional, for thinning)
- 1–2 tsp agave nectar (or raw honey or maple syrup) – adjust to taste
- Pinch of cayenne pepper (optional)
Optional Boosters:
- ½ tsp turmeric powder (anti-inflammatory)
- 2–3 fresh mint leaves (cooling + digestive aid)
- 1 tbsp chia seeds (stir in after juicing for fiber + omega-3s)
Instructions
If Using a Juicer:
- Juice the oranges, ginger, and lemon.
- Pour into a pitcher and stir in water if needed.
- Add agave and any optional ingredients.
- Chill or serve immediately over ice.
If Using a Blender:
- Add cleaned and peeled oranges, ginger (sliced), lemon juice, and water to the blender.
- Blend on high until smooth.
- Strain through a fine mesh strainer or nut milk bag.
- Stir in agave and optional boosters.
- Refrigerate or serve over ice.
Storage Tips:
- Store in a glass jar or sealed pitcher.
- Best consumed within 48 hours for max flavor + nutrients.
- Shake before pouring—natural settling is normal.
Cheers!
Leave a Reply