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You do not need a fancy juicer or a trip to the smoothie bar to make fresh green juice at home. This green juice recipe uses a regular blender and a handful of simple produce to make a crisp, bright, lightly sweet juice that tastes like it came from an expensive cold pressed bottle. Spinach, cucumber, green apple, lemon, and a little ginger are all it takes.
I started making these little green juice shots on mornings when I wanted something fresh and energizing without a lot of effort. You blend, you strain, you pour into little bottles, and you have grab and go juice waiting in the fridge. It is the easiest way I know to sneak a serving of greens into a busy day, and honestly, it just makes me feel good to drink one.
Quick Breakdown
Why You’ll Love This Green Juice Recipe
- No juicer needed. A regular blender and a fine mesh sieve or nut milk bag are all you need, which saves you a bulky appliance and a lot of cleanup.
- Fresh and energizing. It is light, crisp, and naturally sweet from green apple, with a little zing from lemon and ginger.
- Just five minutes of work. Blend, strain, and bottle. That is the whole process.
- Sneaky nutrition. A serving of leafy greens and vegetables in an easy, drinkable form.
- Meal prep friendly. Make a batch, bottle it, and you have green juice shots ready to grab for a couple of days.
Green Juice Benefits
Part of why green juice is so popular is that it makes eating your greens effortless. This one is built on spinach and cucumber, which are hydrating and full of vitamins, plus green apple and lemon for vitamin C and a touch of natural sweetness. Ginger adds a warm, zippy kick. Filling up on a range of vegetables and fruits is one of the simplest things you can do for your health, and a quick green juice is a genuinely enjoyable way to get there. One nice bonus of the blender method is that if you skip the straining, you keep all of the fiber too.
Ingredient Notes
Just six everyday ingredients go into this green juice. Here is what each one brings.
- Spinach. A mild leafy green that blends smoothly and gives the juice its deep green color without an overpowering taste. Baby spinach is the easiest to use.
- Cucumber. Hydrating and mild, cucumber makes up the bulk of the liquid and keeps the juice light and refreshing.
- Green apple. This is the natural sweetener. Green apple keeps it crisp and tart rather than sugary. A red apple works if you like it sweeter.
- Lemon juice. Brightens everything and helps keep the color fresh.
- Fresh ginger. Just a teaspoon adds a gentle warmth and a little pep. Add more if you love ginger.
- Cold water. Helps everything blend smoothly. Use less for a more concentrated shot.
How To Make Green Juice in a Blender (No Juicer)
Here is the simple process. Exact amounts are in the recipe card below.
1. Blend. Add the spinach, cucumber, green apple, lemon juice, ginger, and cold water to a high speed blender. Blend on high for 45 to 60 seconds, until completely smooth.
2. Strain. Pour the blended mixture through a fine mesh sieve or a nut milk bag set over a bowl. Press and squeeze firmly to get every last drop of juice out and leave the pulp behind.
3. Bottle and chill. Pour the strained juice into small glass bottles or jars, then refrigerate. Shake well before drinking, and enjoy within 48 hours for the freshest taste.
Blender vs Juicer: Which Is Better?
A juicer separates the juice from the pulp for you and gives a thinner, clearer result, but it is an expensive single use appliance that is a pain to clean. The blender method costs you nothing extra and lets you decide how you want it. Strain it and you get a smooth, sippable juice much like a juicer would make. Skip the straining and you keep all of the fiber for something closer to a thin smoothie. For most home cooks, a blender is the more practical choice, and you would never know the difference in the glass.
How To Serve Green Juice Shots
I love pouring this into little bottles and drinking it as a quick green juice shot first thing in the morning. You can also serve it over ice in a tall glass for a longer, more refreshing drink, or pour it into a small glass to sip alongside breakfast. However you serve it, give it a good shake first, since natural juice separates as it sits.
Tips for the Best Green Juice
- Use a high speed blender. The more powerful the blender, the smoother the blend and the more juice you extract when you strain.
- Chill your produce first. Cold ingredients make a more refreshing juice and help it keep its bright color.
- Do not over blend. A minute is plenty. Blending too long can warm the juice and dull the fresh flavor.
- Save the pulp. Do not toss the strained pulp. Stir it into muffins, soups, or a smoothie so nothing goes to waste.
- Drink it fresh. Green juice is at its best within a day, so make small batches often rather than one big one.
Variations and Substitutions
- Make it sweeter. Add a second green apple, a few grapes, or a small drizzle of honey.
- Add more zing. Bump up the ginger, or add a small piece of fresh turmeric for a golden green detox style juice.
- Change the greens. Kale, romaine, or parsley all work in place of, or alongside, the spinach.
- Make it a smoothie. Skip the straining and blend in a frozen banana. If you love a thicker blend, these filling smoothies are a great next stop.
- Love spinach? Put the rest of the bag to work in a simple spinach salad, or browse more easy healthy recipes.
Storage
Store green juice in a sealed glass bottle or jar in the refrigerator for up to two days. It is best enjoyed fresh, since the color and flavor fade over time, and it does not freeze well. Give it a firm shake before every pour, because natural juice separates as it sits.
Frequently Asked Questions
Can I make green juice without a juicer?
Yes, that is exactly what this recipe is for. You blend everything in a regular blender, then strain it through a fine mesh sieve or a nut milk bag to separate the juice from the pulp. No juicer required.
Can I skip the straining?
You can. If you do not strain it, the texture will be thicker and more smoothie like, and you keep all of the fiber. Straining gives you a thinner, more traditional juice.
How do I make green juice sweeter?
Add a second green apple, toss in a small handful of grapes, or stir in a little honey or maple syrup until it tastes right to you.
How long does homemade green juice last?
Keep it refrigerated in a sealed bottle and drink it within 48 hours. Fresh juice is best consumed quickly, and this one does not freeze well.
When is the best time to drink green juice?
Many people enjoy it first thing in the morning on an empty stomach, but there is no wrong time. It also makes a refreshing afternoon pick me up in place of a snack.
Can I use a different green instead of spinach?
Absolutely. Kale, romaine lettuce, or a handful of parsley all work well. Spinach is the mildest, so if you are new to green juice it is a gentle place to start.
Do I have to peel the cucumber and apple?
No. As long as you blend on high and strain the juice, you can leave the skins on, which keeps more nutrients in. Just wash the produce well first.
Ingredients
- 1 cup fresh spinach packed, about 30 g
- 1 small cucumber chopped, about 200 g
- 1 green apple chopped, about 180 g
- 1 tablespoon fresh lemon juice 15 ml
- 1 teaspoon fresh ginger grated, about 5 g
- 1/2 cup cold water 120 ml
Instructions
- Add the spinach, cucumber, green apple, lemon juice, ginger, and cold water to a high speed blender.
- Blend on high for 45 to 60 seconds, until the mixture is completely smooth.
- Strain through a fine mesh sieve or a nut milk bag set over a bowl, pressing firmly to squeeze out as much liquid as possible.
- Pour the strained juice into small glass bottles or jars.
- Refrigerate and drink within 48 hours. Shake well before drinking.
