Save The first time I made this celery ginger juice, I'd just finished a particularly grueling week of deadlines and my body was practically begging for something vibrant and alive. I threw everything into the blender without measuring, took one sip, and immediately felt that refreshing zing wake up every sense. Now it's become my go-to morning ritual whenever I need to hit the reset button and start fresh.
Last summer my sister came to visit and walked into the kitchen while I was blending this up. She gave me this skeptical look and asked if I was drinking grass clippings, but after one taste she was completely converted. We spent the rest of the week experimenting with different variations and drinking it on the back porch while the morning sun filtered through the trees.
Ingredients
- 4 large celery stalks: Fresh celery makes all the difference here. If yours has been sitting in the fridge for a week, give it a quick snap test. It should sound crisp and feel firm.
- 1-inch piece fresh ginger: No need to peel it perfectly. A quick swipe with a spoon removes the skin without wasting any of that spicy flesh near the surface.
- 1 small handful fresh mint leaves: Pull the leaves off the woody stems. They blend up smoother and you won't have any tough bits in your finished juice.
- 1 medium lemon: Room temperature lemons yield way more juice. Roll it on the counter with your palm before cutting to break down the fibers inside.
- 1 tablespoon agave syrup: Start here and adjust. Some days you want it sweeter, other days the natural vegetable flavors shine through with less.
- 1 pinch Himalayan salt: This tiny amount is the secret that makes all the flavors pop. It won't taste salty, just more vibrant.
- 1 cup ice cubes and 1/2 cup cold water: The ice helps break down the fibers while blending and keeps everything cool. The water thins it just enough to strain easily.
Instructions
- Get everything into the blender:
- Toss in your chopped celery, sliced ginger, mint leaves, lemon juice, agave, and that pinch of salt. Don't worry about perfect chopping since the blender will do the heavy lifting.
- Add the ice and water:
- Pour in the ice cubes and cold water. The ice helps everything blend smoother and keeps the vegetables from heating up too much during the process.
- Blend until completely smooth:
- Start on low and work your way up to high speed. Let it run for about a minute until you can't see any visible pieces and the mixture looks uniform and bright green.
- Strain for silkiness:
- Pour everything through a fine mesh sieve into a pitcher. Use a spoon to press the pulp against the mesh and squeeze out every last drop of liquid. Don't toss that pulp though. It's amazing mixed into oatmeal or smoothies.
- Taste and tweak:
- Give it a quick taste. Need more sweetness? Another drizzle of agave. Want more kick? A tiny pinch more ginger does the trick.
- Serve immediately:
- Pour over fresh ice in a tall glass. The colder it is, the more refreshing it tastes, especially first thing in the morning.
Save This juice became such a staple during that month I decided to give up caffeine. The first few days were rough, but having something this vibrant and energizing to look forward to made the whole transition feel like a treat instead of a punishment.
Make It Your Own
Once you get comfortable with the base recipe, try throwing in half a green apple for extra sweetness or a handful of spinach to sneak in more greens without changing the flavor much. Cucumber adds this lovely cooling quality that pairs beautifully with ginger on hot days.
Storage Solutions
While it's best fresh, this juice keeps surprisingly well in a sealed jar in the refrigerator for up to 24 hours. The flavors actually meld together nicely, though you will need to shake it well since separation happens naturally. Any longer than that and the bright flavors start to fade.
Blending Tips
If you don't have a high speed blender, chop your vegetables into smaller pieces before adding them. And pack them in the order given. Starting with the harder vegetables followed by herbs and liquids helps everything circulate better.
- Start on low speed before ramping up
- Use the tamper if your blender has one
- Let it run longer than you think you need to
Save There's something almost meditative about the process of making this juice. The way the kitchen smells like fresh ginger and mint, the sound of ice cracking in the blender, that first bright green pour into the glass. It feels like a little act of self care before the day even really begins.
Common Recipe Questions
- → Do I need to strain the juice?
Straining is optional. Using a fine mesh sieve or nut milk bag removes the pulp for a smoother, clearer juice. Leaving the pulp retains more fiber and creates a thicker texture similar to a smoothie.
- → Can I prepare this ahead of time?
Best enjoyed immediately for maximum freshness and nutrient retention. If storing, keep in an airtight container in the refrigerator for up to 24 hours. Natural separation may occur—simply stir before serving.
- → What can I substitute for agave syrup?
Maple syrup works well for a vegan option. Honey adds depth of flavor though it's not strictly vegan. For a sugar-free version, omit sweetener entirely or use a few pitted dates for natural fruit sweetness.
- → How can I make this more filling?
Blend in half a green apple or cucumber for extra body and nutrition. Adding a tablespoon of chia seeds before blending creates a thicker texture with added protein and omega-3s.
- → Why include Himalayan salt?
A pinch of salt enhances natural flavors and helps balance the sweetness. Himalayan salt contains trace minerals and supports electrolyte balance, making this drink particularly hydrating.
- → Can I use a juicer instead of a blender?
Absolutely. Run the celery, ginger, mint, and lemon through a juicer, then stir in agave and salt to dissolve. This method creates a thinner, clearer juice without the need for straining.