Hot & Spicy Red Juice

Yield may vary based on produce sizing and juicer. If your juicer has multiple speeds, juice citrus on low speed. Alternatively, use a citrus juicer or reamer for citrus fruit.

Number of servings

ingredients

  • 1 cup freshly squeezed blood orange juice (about 5 oranges for 1 cup juice)
  • 0.25 cup freshly squeezed lemon juice (about 2 lemons for quarter cup juice)
  • 0.5 cup freshly pressed carrot juice (about 8 medium carrots for half cup juice)
  • 0.25 cup freshly pressed red bell pepper juice (about 1/2 of a medium bell pepper for quarter cup juice)
  • 0.5 cup freshly pressed cherry tomato juice (about 1 1/2 cup of tomatoes for half cup juice)
  • 2 teaspoons prepared horseradish (optional)
Directions
  1. Remove peel and all pith from the blood orange and lemon using a sharp knife. Wash the unpeeled carrots, along with the red bell pepper, and cherry tomatoes.
  2. Process the blood orange, lemon, carrots, red bell pepper, and cherry tomatoes through a juicer into a container. Add horseradish, if desired.
  3. Combine juices in a pitcher and serve well-chilled or over ice.
  4. Store leftover fresh juice in a sealed container in the refrigerator for up to 1 day.