Apricot, Apple and Ginger Juice
Apricots are one of those fruits most people only ever meet dried, which is a shame. Fresh ones press into a thick, golden glass that tastes properly fruity, with the apple adding crispness and the ginger a slow warmth at the back of the throat. This is the juice I make when the mid-afternoon slump lands and I want something with a bit of body that is not another coffee.
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 for the blender method
Ingredients
- 8 ripe apricots about 320g. Ripe but not squidgy; halve and remove the stones, no need to peel
- 2 sweet apples about 300g, quartered. Gala or Jazz work well
- 25 g fresh ginger peeled, or scrubbed well if the skin is clean
Instructions
Juicer method
- Halve the apricots and pop out the stones. Quarter the apples and peel the ginger.
- Feed the apricot halves through the juicer first, then push the apple wedges through behind them. The apple clears the soft apricot pulp off the auger, so alternate rather than dumping it all in at once. Finish with the ginger.
- Stir the juice well, pour into two glasses and drink within the hour. Apricot juice separates quickly, so give it a stir if it has been sitting for a bit.
Blender method
- Stone the apricots, quarter the apples and roughly chop the ginger. Put everything in a high-speed blender with 100ml of cold water.
- Blend on high for 45 to 60 seconds until completely smooth.
- Strain through a nut milk bag or a fine-mesh sieve, squeezing the cloth to get every last drop. Pour into two glasses and serve over ice if you like it cold.
Notes
Fresh apricot and apple juice darkens as it sits, so it is genuinely at its best in the first hour. It will keep for up to 24 hours in an airtight bottle in the fridge; shake well before pouring. If your apricots are under-ripe and tart, swap in a sweeter apple. A squeeze of lemon stops the colour dulling if you are making it ahead, at the cost of a slightly sharper taste.
Nutrition
Serving: 1glassCalories: 145kcalCarbohydrates: 35gProtein: 1gSodium: 10mgPotassium: 470mgFiber: 1gSugar: 27gVitamin A: 450IUVitamin C: 15mg
Tried this recipe?Let us know how it was!