Save to Pinterest The smell of fresh celery always reminds me of those mornings when I needed a hard reset, not just for my body but for my mood. I started blending this juice on a whim after a late night, tossing whatever green things I had into the blender with ginger and lemon. The first sip was sharp, bright, and somehow exactly what I needed. It became my secret weapon for mornings when coffee felt too heavy and water felt too boring.
I made this for a friend once who swore she hated celery. She took a cautious sip, then another, then finished the whole glass and asked for the recipe. The mint and lemon do this magic trick where they soften the celery flavor into something almost sweet, while the ginger keeps it interesting. Watching her face change from skeptical to surprised to delighted reminded me why I love sharing simple things that actually work.
Ingredients
- Celery stalks: Choose the crispest, brightest green stalks you can find because they blend smoother and taste fresher, especially the inner pale ones.
- Fresh ginger: Peel it with the edge of a spoon to save the most flesh, and dont be shy with it unless you truly dislike heat.
- Fresh mint leaves: Even a small handful transforms this from vegetable water into something you actually crave, so dont skip it.
- Lemon juice: Freshly squeezed is non-negotiable here because bottled lemon tastes flat and almost sour in the wrong way.
- Agave syrup: Just enough to round out the sharpness without making it sugary, but taste as you go because some lemons are sweeter than others.
- Himalayan salt: A tiny pinch does something magical to bring all the flavors forward, trust me on this one.
- Ice cubes and cold water: They help the blender do its job and make the juice immediately drinkable instead of room temperature and sad.
Instructions
- Load the blender:
- Drop the celery, ginger, mint, lemon juice, agave, and salt into your blender in that order so the liquids hit the blade first. This helps everything blend evenly without leaving chunks stuck at the bottom.
- Add ice and water:
- Toss in the ice cubes and pour in the cold water to give the blender enough liquid to move things around. Cold is key here because it keeps the juice crisp and refreshing.
- Blend until smooth:
- Run your blender on high for about 45 seconds or until you dont see any visible celery strings. The mixture should look pale green and frothy.
- Strain if desired:
- Pour through a fine mesh sieve or nut milk bag into a pitcher if you want it silky smooth. I usually do this because I like my juice without the pulp, but some people love the fiber.
- Taste and adjust:
- Take a small sip and see if it needs more sweetness or a tiny bit more salt. This step makes the difference between good and perfect.
- Serve immediately:
- Pour over extra ice if you like it really cold and drink it right away while its fresh and vibrant. It will separate if it sits, so give it a stir if you wait.
Save to Pinterest There was a Saturday morning when I made a double batch of this and poured it into mason jars for my partner and me before we went on a long walk. We sipped it slowly in the sun, and it felt less like a health thing and more like a small luxury. Sometimes a drink is just a drink, but sometimes its a reminder to slow down and notice how good simple can feel.
Making It Your Own
If you want more sweetness, try adding half a green apple or a chunk of cucumber when you blend. I experimented with pineapple once and it was too much, but apple keeps it clean and just a little fruity. You can also swap the agave for honey if youre not worried about keeping it vegan, or maple syrup if you want a deeper sweetness.
Storage and Separation
This juice is best the minute you make it, but you can store it in the fridge for a few hours if you need to. It will separate naturally because theres no stabilizer, so just shake it up or stir it before drinking. I wouldnt keep it longer than a day because the brightness fades and it starts tasting like old vegetables.
Common Questions
People always ask if they can use a regular blender, and honestly, you can try, but it wont get as smooth. You might need to strain it more aggressively or blend it longer with extra water.
- If its too spicy from the ginger, add more agave or another squeeze of lemon to balance it out.
- Dont use the celery leaves unless you want a slightly bitter, earthy flavor, which some people love but I find distracting.
- You can double or triple this recipe easily, just make sure your blender can handle the volume.
Save to Pinterest This juice has become one of those things I make without thinking, a small ritual that feels good every time. I hope it does the same for you.
Common Recipe Questions
- → Can I make this juice ahead of time?
For best results, consume fresh immediately after blending. If you must prepare ahead, store in an airtight glass container for up to 24 hours. Natural separation may occur—simply stir before serving.
- → How can I adjust the ginger intensity?
Start with the 1-inch piece of ginger and taste as you blend. For a stronger ginger kick, peel and slice additional ginger and blend longer. You can always add more, but removing ginger requires starting over.
- → What sweetener alternatives work best?
Agave syrup, honey, maple syrup, or date paste all work wonderfully. Note that honey makes the beverage non-vegan. Adjust sweetener to your preference by tasting and adding gradually before final blending.
- → Is straining necessary?
Straining removes pulp for a smoother, cleaner texture. Use a fine mesh sieve or nut milk bag. If you prefer a thicker consistency with retained fiber, skip straining entirely.
- → What blender type do I need?
A high-speed blender like Vitamix or Ninja works best for achieving a completely smooth consistency. Standard blenders may leave texture but can work if you strain thoroughly afterward.
- → Can I add other ingredients for variation?
Absolutely. Green apple, cucumber, or turmeric enhance the flavor beautifully. Cayenne pepper adds subtle heat, while spirulina boosts nutrition. Experiment with fresh herbs like basil or cilantro for different taste profiles.