Carrot juice is the kind of thing you’d never order in a café. Too sensible, too healthy, too boring. And yet, since I started making it in the morning, I finally understand why some people are addicted to it.
Ingredients :
- The carrots — Choose them firm and bright orange. Soft or too thin carrots yield little juice and a flat taste. Medium sizes are ideal — neither too big with a woody core, nor too small. No need to peel them if they are organic, otherwise yes.
- The lemon — A small, bright yellow lemon, not too big. The juice of half a lemon is enough if you don’t like bold acidity. Squeeze it just before blending to keep the aromas — lemon juice squeezed an hour ago quickly loses its brightness.
- Raw honey — Unpasteurized raw honey has a thick, almost crystallized texture and a stronger taste than standard honey. If you don’t have any, ordinary wildflower honey works just fine. Dose according to your sugar tolerance — one teaspoon is enough to balance without oversweetening.
