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Carrot and Apple Juice Recipe

This fresh juice is bursting with vitamin C! Don’t worry if you don’t have a juicer, just remove the apple cores and make a purée using a blender or food processor. Then use a sieve to separate the juice from the pulp.

About Apples

Buying Tips: Buy firm, crisp apples that are free of brown bruise spots. Apples range in color from yellow to bright green to deep red. Choose a variety that will work well in your recipe. Use cooking apples for baking and pies. Some apples fall apart when cooked, so they make great apple sauce.

Cortland
A fine all purpose apple, this large, round apple remains firm when baked. Cortland is good for fruit salads because the raw slices do not discolor.

Gala
This New Zealand import is a cross between Kidd’s Orange Red and Golden Delicious. Sweet, crisp, and juicy with red-streaked yellow skin, it is good for cooking.

Golden Delicious
Another good all purpose apple with yellow-gold skin and a sweet flavor. Excellent for eating out of hand, pies, apple sauce, and salads.

Granny Smith
Very crisp and slightly acidic, this green-skinned apple is named for its original cultivator, an Australian grandmother. Its slices hold their shape well during baking, so it’s a good choice for pies.
Jonagold
A crisp, yellow-fleshed apple that works well in pies, cobblers, and applesauce.
Macoun
A cross between the McIntosh and Jersey Black, it has fragrant white flesh and is a good all purpose apple.
McIntosh
Round and juicy, this apple’s flesh softens when cooked. Best for applesauce, eating out of hand, or in combination with firmer apples in pies.
Newtown Pippin
A somewhat small apple with tart, firm flesh. Great in pies.

Red Delicious
The most familiar red-skinned apple; best for eating out of hand.
Rome Beauty
A large, aromatic apple that is excellent for baking whole.
Winesap
A crisp pie apple with winelike juice.

To Store
Store apples in the crisper drawer in the refrigerator and use within two weeks.
To Prepare
Rinse apples and core. If the apples (except for Golden Delicious or Cortland) are to be peeled or sliced, sprinkle with lemon juice, vinegar, or a little vinaigrette (depending on their use) to prevent browning.

How to make Carrot and Apple Juice

Ingredients :
4 apples
3 carrots
squeeze of fresh lemon juice (optional)

Equipment :
small sharp knife
cutting board
juicer

Preparation 5 mins
Cooking none
Serves 2

Directions:

Step 1
Scrub the carrots and cut each one into 2 or 3 pieces. Remove the stems from the
apples and carefully cut them into quarters.

Step 2
Put the apples and carrots through the juicer. Throw away the pulp and pour the juice into two glasses. Add a squeeze of lemon and stir the juice.