This is the juice I reach for when everyone around me is coming down with something. Three different vitamin C sources, plus parsley, which quietly packs more vitamin K than most greens. It’s bright, a little herby, and genuinely useful in the colder months.
I’m not claiming it stops colds, no juice does. But loading up on vitamin C and nutrients when you feel something coming on is a sensible habit, and this makes it easy.
Why these ingredients work
Apples, oranges and lemon are three solid vitamin C sources, and vitamin C is one of the nutrients your immune system leans on hardest. Carrots bring beta-carotene. Parsley is the quiet one here, it packs more vitamin K than most leafy greens and gives the juice its clean, savoury edge. Ginger adds warmth and a little extra bite.
FAQ
Does vitamin C stop colds?
No. The evidence says it might shorten a cold slightly if you take it regularly, but it won’t prevent one. Still, it’s worth getting enough, and this juice helps.
Parsley in juice, really?
Yes, and it works. It adds vitamin K and a fresh, savoury note without tasting like tabbouleh. Use flat-leaf parsley.
Is this too acidic on an empty stomach?
It can be for some people. If citrus juice first thing bothers you, have it with food or water it down slightly.
More immunity recipes: see the full Immunity collection.
Apple Orange Carrot and Parsley Juice
Equipment
- 1 Juicer or blender and sieve
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 2 apples cored
- 2 oranges peeled
- 2 carrots scrubbed
- 1 handful parsley
- 1/2 lemon peeled
- 1/2 inch ginger peeled
Instructions
Juicer method
- Core the apples, scrub the carrots and peel the citrus and ginger.
- Juice the carrots, parsley and ginger first, then the apples, oranges and lemon.
- Stir and serve straight away.
Blender method
- Chop everything and blend with a splash of water.
- Strain through a fine sieve and serve over ice.