Sunshine in a Glass…
This is the perfect juice to celebrate a beautiful day. It supports your immune system (heyyyy ginger and apple cider vinegar) while also indulging in some of life’s little pleasures (like shrub!).
Kids love helping to make this drink (but in our experience, they’ll probably call it Dinosaur Juice! Pro tip: you can turn any leftover juice into popsicles.
This recipe is adapted from The First Mess, a phenomenal plant-based recipe developer out of Canada. We’ve tweaked it just a little to accommodate for the addition of some delicious, prebiotic-rich Ginger and Apple Shrub.
Carrot- Ginger Sunshine Juice
This is a bright, delicious juice that bring some serious immune boosting power, too!
1 large or two small Lemons, peeled + chopped (make sure you remove the white pith-y part)
4 Carrots, peeled + chopped (about 150 grams-worth)
1 inch fresh Ginger, peeled + chopped
4 cups Filtered water
6 tablespoons Ginger & Apple Shrub
Set up a large jar or pitcher with a fine mesh strainer on top.
In an upright blender, combine the chopped lemon, carrots, ginger, and water. Blend on high for a full minute or until mixture is completely liquified.
Run the mixture through a fine strainer, pressing the pulp into the strainer to extract as much liquid as possible.
Add shrub to the juice. Or make by the glass using 8 oz juice + 1.5 oz Ginger & Apple Shrub.
Check for sweetness and add more shrub if desired.
Serve over ice or store in the refrigerator to chill thoroughly.
With any leftover juice, make popsicles!