ABC juice, Apple beetroot carrot juice

Ingredients

• 2apples (green, if preferred)
• ½ smallbeetroot
• 1carrot
• 1 piece (about 2.5 cm)ginger
• ½lemon
• 1 generous pinchsalt
• 180–240 ml (¾–1 cup)water

Instructions

1. 1

   Prepare the produce

   Peel the beetroot and carrot. Roughly chop them along with the apple.

2. 2

   Blend the ingredients

   Put the chopped fruit and vegetables in a blender with the ginger.

3. 3

   Strain the first blend

   Blend without adding water, then strain through a metal sieve.

4. 4

   Blend with water

   Add 180–240 ml (¾–1 cup) water to the blender and blend again. Strain through the metal sieve.

5. 5

   Season and serve

   Squeeze in the lemon juice, add the salt and mix. Enjoy straight away.

What is ABC juice?

ABC stands for apple, beetroot and carrot, the three produce ingredients at the heart of this Indian-style juice. The combination brings together apple's sweetness, earthy beetroot and the gentle sweetness of carrot.

This version adds ginger and lemon for a sharper, more fragrant finish. Blending the produce and straining it makes a drink without needing a juicer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 3g protein, 52g carbs, 1g fat.

Most of the carbohydrates and naturally occurring sugars come from the apples, beetroot and carrot; these ingredients also provide a little fibre if some pulp remains after straining. The fruit and vegetables contribute very little fat or protein. For a more balanced meal, enjoy the glass alongside a protein-rich food such as eggs or plain yoghurt.

Choosing the ingredients

Apples: Green apples give the juice a crisp, tart edge; other eating apples will make it sweeter. Use ripe fruit for easier blending.

Beetroot and carrot: A small beetroot keeps its earthy flavour from overwhelming the apple. Peel both before chopping, as directed.

Why blend twice?

First blend: Starting without water chops and combines the produce into a thick mixture. Stop to scrape down the sides if pieces are not reaching the blades.

Second blend: Adding water after the first straining helps loosen and extract more juice from the remaining mixture. The recipe gives a range, so use less for a fuller-bodied drink or more for a lighter one.

Straining for a smooth drink

Metal sieve: Pour the blended mixture through the sieve and let the liquid drain into a jug or glass. Pressing the pulp gently with a spoon can help release liquid, though pressing hard may push more fine solids through.

Texture: The finished drink should pour easily, with little or no coarse pulp. A finer sieve can make it smoother if that is your preference.

Balancing the flavour

Ginger: A small piece adds warmth and a peppery note. For a milder flavour, use a smaller piece next time.

Lemon and salt: Stir these in after straining so you can taste and adjust the finish. Add the lemon gradually if you prefer a less tart drink.

When to serve it

Timing: This drink takes about 10 minutes to prepare and is best served soon after blending, while its colour and fresh flavours are at their brightest.

With food: Serve it alongside a savoury breakfast or a light meal. If serving it as part of a meal, pair it with something more substantial that provides protein.

Recipe notes & tips

• Chop the produce into pieces small enough to move freely around the blender.
• Make sure the blender lid is secure before blending the first thick mixture.
• Use a spoon to gently guide liquid through the sieve rather than forcing all the pulp through.
• Taste the strained juice before adding the full pinch of salt.
• Add the lemon juice gradually if you want more control over the tartness.

Variations

• Sweeter apple: Use a sweeter eating apple for a rounder, less tart flavour.
• More ginger: Add a little extra ginger for a warmer, sharper finish.
• Less water: Use the lower amount for a more concentrated drink.
• Smoother juice: Strain through a fine sieve for a less pulpy texture.
• Serve chilled: Refrigerate the ingredients before blending for a cool drink.

Common mistakes to avoid

• Adding water too soon: Blend the chopped produce with no water for the first pass, as directed.
• Overfilling the blender: Work in smaller batches if the produce cannot move around the blades.
• Skipping the second strain: Strain again after adding water to remove loosened pulp.
• Pressing the pulp too hard: Gentle pressure helps drain the juice without forcing as many solids through.
• Adding all the lemon at once: Stir it in gradually and taste to keep the drink balanced.

How to store

For the freshest flavour, drink the juice straight after making it. If needed, keep it covered in the fridge and use within 24 hours; stir before serving as it may separate.

Frequently asked questions