Clementines and Meyer lemons., both being less acidic than more traditional varieties of both oranges as well as lemons, gives us an ultra-smooth juice, with just enough tang to maintain a refreshing burst.

Clementines are a variety of mandarin oranges and are typically seedless. They have a deep vibrant orange outer peel and typically boast a similar deep color in the fleshy area. They have a wonderful balance between tart and sweet.

As for our Meyer lemons, they are said to be a cross between the mandarin orange and the traditional lemon. They have a rounded body typically, and a thin smooth outer peel. Many times they have a deeper yellow than the traditional lemon. And like our clementines, are less acidic than their counter parts, lending them to be far sweeter than the traditional lemon.

For some the high acidic content of citrus can be a problem, primarily with stomach upset, or more specifically heartburn. These lower acidic citrus combined with the stomach soothing properties of ginger, may just give you the answer to those acidic woes.

And while we are on the topic of citrus juice…Mimosa anyone? Or perhaps just a bit of sparkling water to jazz it up a bit.

Juicing with Low Acid Citrus and Ginger

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5 from 1 review

Author: Alisha Randell
Total Time: 10 minutes
Yield: 4 1x

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Description

Clementine, Meyer Lemon and Ginger Juice

Ingredients

Units Scale

1 1/2 (0.68 kg) lb clementines
12 oz (336 gr) Meyer lemons, about 4
2-3 oz (56-84 gr) fresh ginger
Agave to taste, optional
Juicer

Instructions

Start by cutting your citrus in half.
Juice the citrus first, then add ginger pieces cut in half, leaving outer skin on.
You can start with a smaller amount then taste adding more until desired flavor is achieved.

Notes

Makes approximately 1/2 Liter.
And as for our remaining ginger pulp…you can freeze this for making teas, or adding to cooking water to enhance the flavor or rice or pasta.
Now for those little empty clementine shells, you can dehydrate or freeze both the zest and/or peels to use for future purposes.
And you can also freeze the entire little halves intact, then utilize them as mini bowls for frozen treats…perhaps we shall try this :)

Prep Time: 20 mins
Cook Time: 0 minutes
Category: Drinks
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 90

Frequently Asked Questions

Why use Meyer lemons and clementines instead of regular lemons and oranges?

Both Meyer lemons and clementines are naturally less acidic than their standard counterparts, which gives you an ultra-smooth juice with just enough tang to stay refreshing. For anyone who gets heartburn or stomach upset from regular citrus, pairing these lower-acid varieties with ginger, which is known for its stomach-soothing properties, may make a real difference.

Do I need to peel the ginger before putting it in the juicer?

No, I leave the skin on. I cut the 2 to 3 oz pieces in half and juice them as-is. Start with a smaller amount, taste as you go, and add more until you hit the ginger level you like.

What can I do with the leftover ginger pulp and clementine shells?

I freeze the ginger pulp and use it later for teas or to add depth to the water when cooking rice or pasta. The clementine shells can be dehydrated or frozen with the zest intact, and the little halves actually work beautifully as mini bowls for frozen treats.