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Two glasses of orange carrot apple grape juice with carrots, a red apple and grapes

Carrot Apple Grape Juice

A raw whole-fruit juice of carrots, apple and seedless grapes blended with cold water and ice in a high-speed blender, served as is or strained through a nut milk bag.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 large glasses (about 3 1/2 cups)
Course: Beverage
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup cold filtered water
  • 1 cup seedless grapes red or green, stems removed
  • 1 medium sweet apple quartered and cored, peel left on
  • 2 medium carrots scrubbed, ends trimmed, cut into 1-inch chunks (about 1 cup)
  • 1 cup ice cubes

Method
 

  1. Wash the grapes, apple and carrots well under cold running water, scrubbing the carrots with a vegetable brush. Pull the grapes from their stems, quarter and core the apple, and cut the carrots into chunks.
  2. Put the ingredients into the blender jar in this order: water, grapes, apple, carrots, then the ice on top. Secure the lid.
  3. Start the blender on its lowest speed, raise it quickly to high and blend for 45 to 60 seconds, using the tamper if needed, until the juice is completely smooth with no visible bits of carrot.
  4. To drink it as whole juice, pour into glasses and serve right away.
  5. For a thinner juice, pour the blend into a nut milk bag held over a large bowl or pitcher, gather the top closed and squeeze firmly with clean hands until the pulp is fairly dry. Pour the strained juice into glasses, over more ice if wanted.

Notes

The juice is raw and unpasteurized, so wash the produce thoroughly and drink the juice fresh. Leftovers keep in a sealed jar in the refrigerator for up to 24 hours; the color darkens and the juice separates as it stands, so shake before drinking.
Yield: about 3 1/2 cups unstrained, or about 2 1/2 cups once strained through a nut milk bag.
A standard blender can make this, with help: grate the carrots or chop them finely, chop the apple small, blend for 2 to 3 minutes and plan on straining, since the texture will be more fibrous.
Any sweet apple works. A tart apple such as Granny Smith gives a sharper juice. Optional raw additions: a 1/2-inch piece of fresh ginger or a squeeze of lemon juice.
The strained pulp can be stirred into oatmeal, muffin batter or soup, or composted. Refrigerate it and use within a day.