Ginger-Carrot Juice

I don’t know about you, but I am feeling STRESSED. OUT. Exactly how much is too much doom-scrolling on social media? Never mind, don’t answer that. In times such as this, when my anxiety levels are at their max capacity, I turn to the simple things in life that bring me joy. So, I’m peeling myself away from the screens for a while (and the spot on the couch that I’m this close to fusing with) to make some ginger-carrot juice. Why don’t you make some, too?

Normally, this would be the part of the post where I wax poetic about why carrots and ginger are two of my favorite vegetables and how juicing them has changed my life, but there are more pressing matters at hand to attend to. So instead, I’ll just tell you why I love this juice: the more I sip, the happier I get. The carrots bring the sweetness and beautiful deep orange color, the lemon juice brings the brightness and a hint of acidity, and the ginger brings the spiciness. It’s smooth, full of flavor, and just the type of cold beverage I would’ve totally paid $7 for at some swanky juice bar when I lived in Boston. And the best part of all? It takes a mere 30 minutes to make the magic happen.

This week is a marathon, not a sprint. Practice a little self-care and stay hydrated at the same time by whipping up a quick juice drink that’ll keep your spirits up, even when election numbers keep coming in at the pace of a sloth on extended vacation.

Ginger-Carrot Juice

What You’ll Need:

4 large carrots, peeled and finely grated

1 teaspoon fresh ginger, finely grated

1/4 cup granulated sugar, plus more if desired

4 cups cold water

3 tablespoons freshly-squeezed lemon juice (about 2-3 lemons), plus more if desired

Directions

Place the carrots, ginger, sugar, water, and 3 tablespoons of lemon juice into the body of a blender or food processor. Blend until mixture is smooth and the ingredients are well combined.

Pour the mixture through a fine-mesh sieve into a pitcher or other large vessel. Using a small spatula or spoon, press down on the solids caught in the sieve, making sure all liquids have been extracted.

Taste the mixture, and add more lemon juice or sugar as desired.

Chill the juice in the refrigerator for at least one hour before serving. (For a little extra pizazz, you can add a few splashes of plain sparkling water!)

TO STORE: Juice can be stored in the fridge covered for several days.

SOURCE: Adapted from In Bibi’s Kitchen