Grapefruit Cucumber Juice
Pink grapefruit, cucumber and a little fresh ginger, nothing else in the way. It's tart, clean and properly thirst-quenching, with roughly half the sugar of 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 for the blender method
Ingredients
Juice base
- 2 pink grapefruits peeled and roughly chopped, about 450g of flesh; leave a little of the white pith on if you like the bitterness
- 1 cucumber ends trimmed, cut into chunks, about 300g
- 15 g fresh ginger roughly chopped, no need to peel
- 150 ml cold water only if using the blender method
Instructions
Juicer method
- Peel the grapefruits and cut the flesh into chunks small enough for your feed chute. Leave a little white pith on if you want the proper grapefruit bite. It juices fine, and it's where much of the bitter naringin lives.
- Trim the cucumber and cut it into pieces that fit the feed chute.
- Feed the grapefruit and cucumber through the juicer in turns, dropping the ginger in about halfway so it all gets pulled through.
- Stir the juice, pour it over ice and drink it straight away. The bitterness builds the longer it stands, so this is very much a make-and-drink juice.
Blender method
- Peel the grapefruits and take off most of the white pith, because blending it in turns the whole drink bitter. Chop the flesh into chunks.
- Rough-chop the ginger, trim and chop the cucumber, and tip everything into a blender with the cold water.
- Blend on high for 45 to 60 seconds until completely smooth.
- Strain through a nut milk bag or a fine-mesh sieve, pressing down on the pulp to get the last of the juice out. Serve over ice.
Nutrition
Serving: 1glassCalories: 120kcalCarbohydrates: 28gProtein: 2gSodium: 2mgPotassium: 520mgFiber: 2gSugar: 20gVitamin A: 2600IUVitamin C: 75mg
Tried this recipe?Let us know how it was!