Ruby Grapefruit & Carrot Juice

Nancy Anne Harbord

My new favourite breakfast juice. Alkalising, packed with vitamins and minerals and a beautiful, appealing sunset colour. I am told that grapefruit is particularly beneficial for those of us who eat too much dairy, due to its positive effects on cholesterol and the arteries (among many other benefits). The taste is slightly tart with only a touch of carrot.

Per medium glass

  • 1 ruby red grapefruit
  • 3 carrots
  • 5 ice cubes
  • splash of water

There are a number of ways to make this juice. I scrubbed, topped and tailed the carrots, peeled the skin off the grapefruits and used a high-powered blender (Thermomix/30 seconds/speed 7) to make a wet pulp by adding the ice and water. I then strained the pulp through a fine sieve, however this left a large amount of juice trapped in the fibrous pulp that was left. I suspect you would get a lot more juice if you used a high-quality masticating juicer – unfortunately I’m on the move at the moment and there’s no room for one in my luggage!

UPDATE: I do now have an excellent juicer and much more efficient it is too. Word of warning though – make sure to cut away the peel and pith before putting it through your juicer, or get ready for the most bitter experience of your life! So bitter!

Interested in more cooking tips and ingredient information? Check out the Technique section on Ramsons & Bramble!

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