Tangy Homemade Grapefruit Lemon Carrot Juice
November 2, 2026 · Recipe by My Chef’s Apron
Cold-pressed grapefruit, lemon, carrot, and ginger — no added sugar. From My Chef’s Apron. About 5 cups, juicer or blender.
This juice is Mariska Ramondino’s Tangy Homemade Grapefruit Lemon Carrot Juice at My Chef’s Apron. No added sugar — carrots do the sweetening, ginger the heat.
CSA tips: Red or pink grapefruit is a little sweeter; white is more tart. Box carrots are the balancer, so don’t skip them. Leftovers keep about 5 days in a closed jar; freeze in ice cube trays if you want it later. Grapefruit can interact with some medications. Extra juice is good in a mocktail, or shake a little into Grapefruit Vinaigrette if you are already squeezing fruit.
Tangy Homemade Grapefruit Lemon Carrot Juice
Peeled grapefruit and lemon with carrots and a knob of ginger, juiced (or blended and strained). Recipe by Mariska Ramondino at My Chef’s Apron. Carrots take the bitter edge off the citrus. About 5 cups; keeps 5 days.
Ingredients
- 5 lemons (about 570 g)
- 3 large grapefruit (about 1.18 kg)
- 6 carrots (about 490 g)
- 1 piece fresh ginger (about 15 g / 0.6 oz)
Method
- Peel the citrus, wash the carrots, and chop everything into roughly 2-inch pieces. Remove any large pits.
- Juice the fruit, carrots, and ginger. When the juice container fills, pour it into a large mason jar or pitcher with a lid, then continue juicing.
- No juicer: blend until smooth, then strain through a nut milk bag or fine strainer. Discard (or compost) the pulp.
- Stir the pitcher so the flavors mix. Serve as-is or over ice.
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