Easy Refreshing Green Juice Recipe

This is my go-to green sipper when I want something clean and bright but also not sad-rabbit food. It’s a crisp, punchy green juice with cucumber, celery, green apple, spinach, lemon, and a little ginger—zingy but balanced, super refreshing, and not weirdly grassy. You can run everything through a juicer or blitz it in a blender and strain. Either way, you get a cold, vibrant glass that wakes you up without the caffeine jitters.

My husband calls this “green wake-up,” and he means it as a compliment. Saturday mornings, I’ll toss everything in the blender while the toddler negotiates with me about socks, and he’ll wander in like, “Did the farmers’ market explode in here?” We clink tumblers in the kitchen, and somehow this juice turns our chaos into a tiny ritual. Also, the kiddo will drink it if I call it ninja juice. We’re not above marketing.

How to Make It

Okay, here’s the vibe: grab a cucumber, a couple stalks of celery, one green apple, a big handful of spinach (or kale if you’re brave), half a lemon, and a little nub of fresh ginger. If you’ve got mint, toss some in—it makes the whole thing taste like a spa decided to be fun.

Juicer route: just feed everything in like a tiny produce parade, catching the juice in a pitcher. Squeeze in the lemon at the end so it stays bright.

Blender route (what I do most): chunk everything up, add about 1 cup cold water or coconut water, and blend until it’s smooth and suspiciously loud. If you like pulp, you can drink as-is. If not, pour it through a fine mesh strainer or a nut-milk bag and press. The straining takes an extra minute but the texture goes from “garden” to “juice bar,” which feels fancy.

Sweet tooth day? Add a drizzle of honey or maple. Want it extra frosty? Blend with a handful of ice or just pour over ice after. Taste, adjust, sip immediately. It’s best when it’s cold enough to make your glass sweat.

✔Ingredient Notes

– Cucumber: Brings crisp, cool vibes and tons of juice. No need to peel unless the skin is waxed/bitter. If your juice tastes dull, it probably needs more cucumber or lemon.
– Green Apple: Tart-sweet balance without turning it into apple juice. Granny Smith is my fave; any apple works. Core if you want—seeds won’t ruin your life.
– Celery: Adds that salty, clean note. If your bunch is super strong, use 1–2 stalks; if it’s mild, go 3.
– Spinach or Kale: Spinach is mild and blends like a dream. Kale is earthier; strip the stems if using. If it tastes “too green,” add more lemon.
– Lemon: Non-negotiable brightener. I do 1/2 lemon, juiced. A pinch of zest if you’re wild. Lime works in a pinch.
– Ginger: Just a 1-inch knob for warmth. Too much and it’s a spicy situation—start small, you can add more.
– Mint or Parsley: Mint = refreshing. Parsley = herby-clean. Both? A tiny garden party.
– Water or Coconut Water: Water keeps it crisp; coconut water makes it softer and slightly sweet. Add more if your blender needs help.
– Honey/Maple (optional): For a softer finish. If the apple’s sweet, you might not need it—I usually don’t.
– Ice: Blended in or poured over. Cold masks bitterness and makes it instantly better.

✔Recipe Steps

1. Wash produce and chop cucumber, celery, apple, and ginger into blender-friendly pieces.
2. Add cucumber, celery, apple, spinach, ginger, and 1 cup cold water (or coconut water) to a blender.
3. Blend until completely smooth, 60–90 seconds; add more water if needed to get it moving.
4. Strain through a fine mesh sieve or nut-milk bag for a smoother juice, pressing to extract every drop.
5. Stir in lemon juice; taste and adjust sweetness, acid, or ginger. Add ice or chill 10 minutes.
6. Pour into two big glasses, garnish with mint if you’re feeling cute, and serve immediately.

What to Serve It With

– Avocado toast with chili flakes and a fried egg
– Greek yogurt bowl with granola and blueberries
– A breakfast burrito you swore you wouldn’t make but here we are
– Oatmeal with peanut butter and banana for the hearty crew
– A simple turkey-and-cheese sandwich when this turns into lunch

✔Tips & Mistakes

– Don’t skip the lemon. It’s the difference between “spa-day” and “yard clippings.”
– Start light on the ginger; you can add more, but you can’t un-spice it.
– If it’s bitter, add a splash more lemon or a pinch of salt. Yes, salt—brings flavors forward.
– Warm juice is sad juice. Use cold produce or throw in ice.
– Strain if texture bugs you. No shame in smooth.
– If it separates, just shake or stir. It’s normal, not a failure.

✔Storage Tips

Pop leftovers into a lidded glass jar and tuck it in the fridge. It’s best within 24 hours, still good up to 48. It’ll separate and the color might soften—give it a good shake and it’s back. Cold is best; drinking it straight from the jar at 7 a.m. in your pajamas absolutely counts as breakfast. You can also freeze it in ice cube trays and blend into smoothies later. Don’t heat it—hot green juice is not the move.

✔Variations and Substitutions

– Swap the apple for pear or a handful of pineapple if you want sweeter, tropical vibes.
– Use lime instead of lemon for a slightly softer tang.
– Kale instead of spinach? Sure—just strip the stems and maybe add a touch more apple.
– Coconut water in place of water for gentle sweetness.
– Add herbs: cilantro if you’re into it, basil for a fun twist.
– Toss in a pinch of cayenne or half a jalapeño if you like a kick.
– No honey? Use maple or a tiny bit of sugar—whatever’s in the drawer.
– Protein boost: blend in a spoonful of hemp hearts, then strain (or keep it smoothie-ish).

Frequently Asked Questions

Easy Refreshing Green Juice Recipe

A crisp, hydrating green juice made with cucumber, celery, green apple, kale, lemon, and ginger. Bright, zesty, and ready in minutes.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 large cucumber
• ▢ 4 stalks celery
• ▢ 2 medium green apples Granny Smith recommended
• ▢ 2 cups kale, loosely packed stems removed
• ▢ 1 medium lemon peeled if blending
• ▢ 1 inch fresh ginger
• ▢ 1 cup cold water use only if blending, to help it blend
• ▢ 0.25 cup fresh parsley optional

Instructions

Preparation Steps

• Wash all produce thoroughly. If blending, peel the lemon and core the apples.
• Juicer method: Feed cucumber, celery, apples, kale, lemon, ginger, and parsley through your juicer. Stir to combine.
• Blender method: Add cucumber, celery, apples, kale, lemon, ginger, parsley, and water to a blender. Blend on high until very smooth, then strain through a fine-mesh sieve or nut milk bag, pressing to extract the juice.
• Taste and adjust: add more lemon for brightness or apple for sweetness. Serve over ice and enjoy immediately.

Notes

For a milder flavor, replace kale with baby spinach. Best enjoyed fresh; if storing, refrigerate in an airtight jar for up to 24 hours.