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Sunday batch: carrot, apple, orange and ginger

A carrot-led batch juice with apple, orange, ginger and lemon that keeps its colour and flavour for two to three days in the fridge.
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Prep Time 20 minutes
Juicing 15 minutes
Total Time 35 minutes
Servings: 8 small glasses
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg carrots scrubbed, topped and tailed, cut into sticks
  • 4 firm apples cold, cored, cut into wedges
  • 4 oranges peeled, pips removed
  • 1 lemon peeled, pips removed
  • 40 g fresh ginger about two thumb-sized pieces, scrubbed and thinly sliced

Equipment

  • Sana 878 or Sana 818 (fine screen), or any Sana horizontal juicer
  • Chopping board and knife
  • Apple corer
  • Clean glass bottles with tight lids

Method
 

  1. Wash the bottles and lids in hot, soapy water and let them dry. Scrub the carrots, core the apples, and peel the oranges and lemon, removing the pips.
  2. Cut everything to fit your juicer. On the Sana 878 or 818, cut pieces to fit the hopper and slice the ginger thinly.
  3. On a self-feeding Sana, load a mix of orange, apple, carrot and ginger, staying below the fill line. On a horizontal Sana, alternate carrot, apple and orange and feed the ginger slices between them.
  4. Halfway through, stop and rinse the screen if the juicer slows. Sana recommends cleaning the 878 after more than 1 kg of produce.
  5. Juice the lemon last, then stir the whole batch well so every bottle tastes the same.
  6. Pour into bottles, filling each to the very top, seal and refrigerate straight away. For freezing, leave 2 to 3 cm of space at the top.

Notes

Makes about 1.5 to 1.8 litres. Keep two to three days' worth in the fridge and freeze the rest; shake before pouring.