Ingredients
Units
Scale
- 1 bunch fresh cilantro, washed and patted dry
- 1 English cucumber
- 1 green apple
- 1/2 lemon, peeled
- 1-inch piece fresh ginger, peeled
- 1 cup water (if using a blender to make the juice)
Instructions
- Cut the cucumber into large pieces that will fit through the feeding tube of a juicer. If you will be using a blender to make your juice, then cut your produce into smaller pieces than if you are using a juicer.
- If you are using a juicer, then run the vegetable and fruit pieces through the juicer. Collect the juice in a pitcher and serve immediately.
- If you are using a food processor or blender, add the cilantro, cucumber, apple, lemon, ginger, and water to the base. Blend or process on high for 20-30 seconds, or until the mixture is smooth.
- Then, pour the blended juice through a nut milk bag, squeezing it from the top down to drain the juice into a pitcher. Discard the collected pulp, or save it and use it for another purpose.
- Serve the juice immediately.
Notes
- You can easily double or triple this recipe for more servings.
- Fresh juice is best served right after it’s made. But, it can be stored in a covered container in the refrigerator for up to 4 days.
- You can peel the cucumber if you want to, but you don’t have to. You can also use two Persian cucumbers instead of an English cucumber if you prefer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverages
- Method: Juicing
- Cuisine: Homemade
- Diet: Vegan
Nutrition
- Serving Size: 4 ounces
- Calories: 35
- Sugar: 6.1 g
- Sodium: 17 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 9.2 g
- Fiber: 1.4 g
- Protein: 0.6 g
- Cholesterol: 0 mg