Store-bought ‘detox’ juices are nine times out of ten just colored water with a vague promise on the label. This one is different — three raw ingredients, no gimmicks, and a result that actually delivers. And when you serve it to guests in beautiful glasses, no one will guess it took you only ten minutes.
Ingredients :
- Tomatoes — Get very ripe tomatoes, preferably beefsteak or roma. Not cherry tomatoes — too little flesh, too much water. They should be soft under the thumb, almost on the edge of being overripe. That’s when the flavor is most rounded and nutrients are most concentrated.
- Carrots — Classic market carrots work perfectly. Just make sure they are firm — a withered carrot produces a bland, bitter juice. Sand-grown carrots often have more natural sugar, balancing the lemon’s acidity well.
- Lemon — An untreated yellow lemon if you can find one, because you can grate a little zest into the mix for a more intense note. Otherwise, the juice alone is plenty. Avoid bottled lemon juice — the acidity is different, less vibrant, less sharp.
- Ginger (optional) — A 2-3 cm piece is enough. It brings warmth without dominating the rest. If serving to guests wary of ginger, skip it — the juice stands up very well without it.
