When you feel something coming on, vitamin C is your first line of defence. These juices pack several sources of it, plus antioxidants from pomegranate, turmeric, ginger and parsley, to give your immune system a proper hand.
All our immunity juices
Apple Orange Carrot and Parsley Juice
A bright, immune-supporting juice full of vitamin C, with parsley for an extra hit of vitamin K.
Check out this recipe
Pomegranate Pineapple Apple Ginger and Orange Juice
A jewel-coloured antioxidant powerhouse that tastes like a tropical fruit punch.
Check out this recipe
Lemon Ginger Turmeric Shot
A fiery little shot of turmeric, ginger and lemon to fire up your immune system.
Check out this recipe
Strawberry Kiwi Orange Juice
Strawberries, kiwi and orange in one bright, sweet glass. It tastes like a smoothie bar drink but it is just fruit, and it packs more vitamin C than most of us get in a whole day.
Check out this recipe
Cranberry Apple Orange Juice
Tart cranberries, sweet apple and orange in one ruby-red glass. Cranberries bring plenty of vitamin C and antioxidants, which is why I pour this one when I feel a cold coming on.
Check out this recipe
Carrot Orange Turmeric Juice
Carrots, oranges and fresh turmeric with a pinch of black pepper. It's sweet, earthy and a proper glass of vitamin C and beta-carotene when you feel something coming on.
Check out this recipe
Peach Carrot Ginger Juice
A sweet, slightly spicy juice that pairs juicy peaches with earthy carrot and a kick of fresh ginger. Loads of vitamin C and vitamin A to give your immune system a hand when you need it.
Check out this recipe
Blackcurrant Apple Juice
Blackcurrants are the most underrated thing you can put through a juicer. They are sharp, properly sharp, and deep purple, and two sweet apples are all they need to stop being a challenge. Fresh or frozen, ten minutes later you have two cold glasses that taste like the blackcurrant squash you grew up on, only without the added sugar.
Check out this recipe
Mango Orange Juice
Two tropical fruits that make a brilliant glass of juice: ripe mango and fresh oranges, no added sugar, nothing else in the way. It's thick, sweet and sunny, and one glass carries more vitamin C than a standard orange juice. Ten minutes from fruit to glass.
Check out this recipe
Apple Orange Carrot and Parsley Juice
A bright, immune-supporting juice full of vitamin C, with parsley for an extra hit of vitamin K.
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.
Notes
This is the one to reach for when you feel a cold coming on: three vitamin C sources plus parsley, which packs more vitamin K than most greens. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 150kcalCarbohydrates: 38gProtein: 3gFat: 1gSodium: 90mgPotassium: 700mgFiber: 8gSugar: 26gVitamin A: 9000IUVitamin C: 130mg
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Pomegranate Pineapple Apple Ginger and Orange Juice
A jewel-coloured antioxidant powerhouse that tastes like a tropical fruit punch.
Equipment
- 1 Juicer or blender and sieve
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 1 cup pomegranate arils
- 1 cup pineapple chunks
- 1 apple cored
- 1 inch ginger peeled
- 1 orange peeled
Instructions
Juicer method
- Core the apple, peel the orange and ginger.
- Juice the pomegranate, ginger and apple, then the pineapple and orange.
- Stir and serve immediately over ice.
Blender method
- Blend all ingredients with a splash of water.
- Strain through a fine sieve, pressing well, and serve.
Notes
Pomegranate seeds are fiddly to juice, so feel free to swap in a good quality pure pomegranate juice if you're short on time. The ginger keeps the sweetness honest. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 170kcalCarbohydrates: 43gProtein: 2gFat: 1gSodium: 40mgPotassium: 600mgFiber: 7gSugar: 32gVitamin A: 2500IUVitamin C: 140mg
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Lemon Ginger Turmeric Shot
A fiery little shot of turmeric, ginger and lemon to fire up your immune system.
Equipment
- 1 Juicer or a fine grater and a sieve
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 2 inch fresh turmeric, peeled
- 1 inch ginger, peeled
- 1 lemon peeled
- 1 pinch black pepper
Instructions
Juicer method
- Peel the turmeric and ginger and juice them with the lemon.
- Stir in the black pepper and knock it back in one go.
Blender method
- Blend the turmeric, ginger and lemon with a splash of water.
- Strain through a fine sieve, add the pepper and drink immediately.
Notes
The black pepper isn't optional, it helps your body actually absorb the curcumin in the turmeric. This one is strong, so start with a small shot and see how you go. Nutrition is an estimate per shot.
Nutrition
Serving: 1glassCalories: 35kcalCarbohydrates: 8gProtein: 1gSodium: 5mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 30mg
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Strawberry Kiwi Orange Juice
Strawberries, kiwi and orange in one bright, sweet glass. It tastes like a smoothie bar drink but it is just fruit, and it packs more vitamin C than most of us get in a whole day.
Equipment
- 1 Juicer or a high-speed blender
- 1 High-speed blender for the blender method
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 250 g strawberries, hulled
- 3 ripe kiwis, peeled
- 2 large oranges, peeled
Instructions
Juicer method
- Wash the strawberries and hull them, then peel the kiwis and the oranges. Cut anything your juicer needs into smaller pieces.
- Feed the orange, kiwi and strawberry through the juicer, finishing with the strawberries so they push the last of it through.
- Stir, pour into two glasses over ice if you like, and drink straight away.
Blender method
- Wash and prep everything the same way: hull the strawberries, peel the kiwis and oranges, and cut them into chunks.
- Add the fruit to a high-speed blender with 100ml of cold water.
- Blend on high for 30 to 45 seconds until completely smooth.
- Pour through a fine-mesh sieve or nut milk bag into a jug, pressing the pulp to get the last of the juice, then serve.
Notes
This one is sweeter than most, which is why I keep it to a single glass. If you want it lighter, swap half the strawberries for a cucumber or add a splash of cold water. The blender method keeps a bit more of the fibre, so it comes out thicker. Nutrition is an estimate per glass.
Nutrition
Serving: 1glassCalories: 150kcalCarbohydrates: 36gProtein: 2gFat: 1gSodium: 15mgPotassium: 450mgFiber: 1gSugar: 28gVitamin C: 280mg
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Cranberry Apple Orange Juice
Tart cranberries, sweet apple and orange in one ruby-red glass. Cranberries bring plenty of vitamin C and antioxidants, which is why I pour this one when I feel a cold coming on.
Equipment
- 1 Juicer or a blender and fine sieve
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 1 1/2 cups cranberries fresh or frozen
- 2 apples cored
- 1 orange peeled
- 1/2 lemon peeled
Optional
- 1 inch fresh ginger for a little warmth
Instructions
Juicer method
- Wash the cranberries and core the apples. Peel the orange and lemon.
- Feed everything through the juicer, alternating the soft cranberries with the firmer apple so they push each other through.
- Stir, pour over ice and drink straight away.
Blender method
- Core the apples and peel the orange and lemon. Blend everything with 120ml of cold water until smooth.
- Strain through a fine sieve, pressing with the back of a spoon to get every drop.
- Serve over ice.
Nutrition
Serving: 1glassCalories: 110kcalCarbohydrates: 27gProtein: 1gSodium: 5mgPotassium: 330mgFiber: 3gSugar: 20gVitamin A: 150IUVitamin C: 50mg
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Carrot Orange Turmeric Juice
Carrots, oranges and fresh turmeric with a pinch of black pepper. It's sweet, earthy and a proper glass of vitamin C and beta-carotene when you feel something coming on.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 3 medium carrots, scrubbed
- 2 medium oranges, peeled
- 1 inch fresh turmeric, peeled or 1/2 tsp ground turmeric
- 1/2 lemon, peeled
- 1 pinch black pepper helps your body absorb the turmeric
Optional extras
- 1 inch fresh ginger, peeled optional, adds a bit of heat
- 1/2 apple, cored optional, extra sweetness
Instructions
Juicer method
- Wash everything, then peel the oranges and lemon. Scrub the carrots and the turmeric.
- Feed the carrots, oranges, turmeric and lemon (and ginger, if using) through your juicer.
- Stir in the black pepper, pour into a chilled glass and drink straight away.
Blender method
- Roughly chop the carrots and oranges, then add everything except the pepper to a high-speed blender with 1/2 cup of cold water.
- Blend on high until completely smooth.
- Strain through a nut milk bag or fine-mesh sieve.
- Stir in the black pepper, then serve.
Notes
Carrots do most of the sweet lifting here, so buy them fresh and firm rather than pre-bagged.
Turmeric stains anything it touches, including your hands and the juicer. Rinse the parts straight away and store the juice in glass, not plastic.
The pinch of black pepper is the one step worth keeping. It helps your body actually absorb the curcumin in the turmeric.
Nutrition figures are an estimate per glass and will vary with your exact ingredients.
Nutrition
Serving: 1glassCalories: 110kcalCarbohydrates: 26gProtein: 2gFat: 1gSodium: 50mgPotassium: 450mgFiber: 1gSugar: 19gVitamin A: 8500IUVitamin C: 60mg
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Peach Carrot Ginger Juice
A sweet, slightly spicy juice that pairs juicy peaches with earthy carrot and a kick of fresh ginger. Loads of vitamin C and vitamin A to give your immune system a hand when you need it.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice
- 3 medium peaches, halved and stoned
- 3 medium carrots, scrubbed
- 1 inch fresh ginger, roughly chopped
Instructions
Juicer method
- Wash the peaches and carrots. Remove the stones from the peaches and cut everything into pieces that fit your juicer chute.
- Feed the peaches, carrots and ginger through the juicer, alternating soft and firm pieces so everything pushes through cleanly.
- Give the juice a stir, then pour into glasses and serve, or store in sealed bottles in the fridge for up to 24 hours.
Blender method
- Roughly chop the peaches (stones removed), carrots and ginger and tip them into a high-speed blender with 120ml of cold water.
- Blend on high until completely smooth, about a minute.
- Strain through a nut milk bag or fine-mesh sieve into a jug, pressing to squeeze out as much liquid as you can.
- Pour into glasses and serve, or store sealed in the fridge for up to 24 hours.
Nutrition
Serving: 1glassCalories: 120kcalCarbohydrates: 30gProtein: 2gSodium: 60mgPotassium: 480mgFiber: 2gSugar: 24gVitamin A: 6500IUVitamin C: 16mg
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Blackcurrant Apple Juice
Blackcurrants are the most underrated thing you can put through a juicer. They are sharp, properly sharp, and deep purple, and two sweet apples are all they need to stop being a challenge. Fresh or frozen, ten minutes later you have two cold glasses that taste like the blackcurrant squash you grew up on, only without the added sugar.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 250 g blackcurrants, fresh or frozen strip any stalks first; frozen ones need no thawing and juice just as well
- 2 medium sweet apples such as Gala or Pink Lady, cored the sweeter the apple, the less sharp the glass
- 200 ml cold water for the blender method, plus a splash through the juicer at the end to push out the last drops
Instructions
Juicer method
- Wash the blackcurrants and pick off any stalks. Core the apples and cut them into quarters that fit your chute.
- Feed the apples and blackcurrants through the juicer in alternate handfuls. The wet apple pulp helps drag the sticky currants through.
- Splash the cold water through the juicer at the end to rinse out the last of the purple, then stir the juice well.
- Pour into two glasses and drink straight away. It is best within the hour, before it loses its edge.
Blender method
- Put the blackcurrants, chopped apples and cold water in a high-speed blender. Blend on high for 45 to 60 seconds until the fruit is completely broken down.
- Pour through a nut milk bag or fine-mesh sieve set over a bowl. Squeeze the bag firmly to get every last drop of juice out.
- Stir, pour into two glasses and drink. The blender version keeps a little more of the fruit's fibre than the juicer version.
Notes
Blackcurrants are a July and August crop in the UK, but frozen ones are in every supermarket aisle and juice just as well straight from the bag, which is how I make this for most of the year.
If your glass still makes you wince after the two apples, half an apple more usually fixes it. If it is somehow not sharp enough for you, a squeeze of lemon will sort that out.
It keeps for about 48 hours in an airtight bottle in the fridge. Shake before you pour, because the juice settles as it sits.
Nutrition
Serving: 1glassCalories: 145kcalCarbohydrates: 33gProtein: 2gFat: 1gSodium: 8mgPotassium: 500mgFiber: 2gSugar: 22gVitamin A: 120IUVitamin C: 225mg
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Mango Orange Juice
Two tropical fruits that make a brilliant glass of juice: ripe mango and fresh oranges, no added sugar, nothing else in the way. It's thick, sweet and sunny, and one glass carries more vitamin C than a standard orange juice. Ten minutes from fruit to glass.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 2 ripe mangoes peeled and stoned, about 400g of flesh; squeeze the stones over the bowl first, they hold more juice than you'd think
- 4 medium oranges juiced, about 350ml; a sweet variety like navel makes the biggest difference here
- 100 ml cold water only if using the blender method
Instructions
Juicer method
- Peel the mangoes and slice the flesh off the stone in big chunks. Squeeze the stones over the bowl, then pick out any stringy bits from the fruit.
- Halve the oranges and juice them into a jug.
- Feed the mango chunks through the juicer a few at a time. Mango is soft, so if it stalls, push it through with a spare orange segment rather than ramming the plunger.
- Stir the mango juice into the orange juice, taste, and pour into two glasses over ice. It settles as it sits, so give it a stir before each sip and drink it the same day.
Blender method
- Prep the fruit the same way: mango flesh in chunks, oranges juiced.
- Tip the mango, orange juice and cold water into a high-speed blender and blend on high for 45 to 60 seconds, until completely smooth.
- Pour through a nut milk bag or a fine-mesh sieve and squeeze out as much juice as you can.
- Taste, thin with a splash more water if you need to, and serve over ice.
Nutrition
Serving: 1glassCalories: 200kcalCarbohydrates: 48gProtein: 3gFat: 1gSodium: 4mgPotassium: 685mgFiber: 2gSugar: 42gVitamin A: 2540IUVitamin C: 160mg
Tried this recipe?Let us know how it was!
My go-to when I feel a cold coming on.
Tastes like a tropical punch. Favourite so far.
Strong but I feel the difference.