I’ll be honest, this one came about because I had a punnet of peaches going soft in the fruit bowl and a bag of carrots that needed using up. Peach and carrot aren’t an obvious pairing, but they work together better than they have any right to. The peaches give it a proper sweet, almost jammy edge, the carrot brings it back down to earth, and the ginger tidies the whole thing up with a warm kick at the back of the throat. It’s the one I reach for when I can feel a cold circling and I want something that tastes like a treat rather than a chore.
Why these ingredients work
Peaches are one of the better sources of vitamin C among the softer fruits, and they carry a decent amount of vitamin A too. Carrots are full of beta-carotene, which your body turns into vitamin A, and that’s what helps keep the immune cells that line your nose and throat in good working order. Ginger has been used for colds for centuries, and there’s proper research behind it calming an upset stomach and easing inflammation. Put the three together and you get a sweet, slightly spicy juice that covers more than one base.
FAQ
Can I use frozen peaches?
You can, and in some ways they’re easier to work with. Frozen peaches are picked and frozen at their ripest, so they juice just as well as fresh. Let them thaw for ten minutes or so first so they release more liquid. If you’re going the blender route, frozen is actually ideal because it keeps everything cold without you having to water it down with ice.
Do I need to peel the peaches?
Not strictly. The skin holds extra fibre and nutrients, though it can leave the juice a touch cloudy and slightly bitter. I leave it on when the peaches are soft and organic, and peel them when they’re firm or the skin looks a bit blemished. The juice turns out well either way.
How long does this juice keep?
Fresh is always best, but it’ll hold in a sealed glass bottle in the fridge for up to 24 hours. Give it a good shake before you pour because it separates as it sits. Past a day the vitamin C starts to drop off and the colour dulls, so I’d drink it sooner rather than later.
More immunity recipes: see the full IMMUNITY collection.
Peach Carrot Ginger Juice
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.
Made a batch and kept it in the fridge, still tasted great next day.