How to Juice Broccoli Sprouts

Basic Broccoli Sprouts Juice

Rinse the broccoli sprouts. Place the sprouts in a wire mesh colander with narrow holes to prevent any sprouts from falling through. Rinse them by pouring running water through the colander. Stop the water and gently shake the colander to remove excess water.

Finely chop the celery. Use a sharp knife to chop the celery into small cubes that are no larger than 1/2 inch (1 1/4 cm). The pieces do not need to be evenly chopped, but they do need to be fairly small.

Place a collection container under your juicer. You may need to change the container several times during the juicing process in order to collect all the juice, depending on how deep the container can be based on the height of the juicer's spout.

Feed 1 cup (250 ml) of broccoli sprouts through the juicer. You need to use a masticating juicer. Masticating juicers work by grinding fruits and vegetables, squeezing the juice out in a way that is similar to the way a mortar and pestle works. Since the broccoli sprouts are so small, a masticating juicer is much more likely to be effective than a centrifugal juicer.

Feed 1/2 cup (125 ml) chopped celery into the juicer. Collect the celery juice in the same container you collected the broccoli sprout juice in.

Alternate the remaining sprouts and celery. Continue feeding the vegetables through your juicer, rotating back and forth between the two, until none remain.

Combine your juices. If you needed to use multiple containers to collect the broccoli sprout juice, combine the juice from each separate container into one large one.

Mix in lemon juice. The lemon juice preserves and softens the flavor of the juice, which will otherwise be fairly strong.

Serve chilled. Refrigerate until ready to use or drink immediately in a glass filled with ice. The leftover broccoli sprout juice can be stored in airtight containers up to one week.

Combination Broccoli Sprouts Juice

Run the sprouts under water. Place the broccoli sprouts in a wire mesh colander and rinse them with running water. Gently shake any excess water out of the colander.

Fill a food processor with the vegetables and fruits. Add the carrots, celery, beet, and apples to the tub of a 14-cup (3.5-liter) food processor. The ingredients should already be partially chopped before being added to the food processor, but the pieces can still be fairly large. Do not put everything in whole, though.

Run the food processor on fast speed. If the food processor has a low and fast speed, run it on the faster speed. You may need to stop the machine periodically to push larger chunks down toward the blades so that they chop better. Continue pulsing the food processor until all the vegetables and fruits look thoroughly shredded and diced.

Place a collection container beneath the juicer. Depending on how high the juicer's collection spout is, you may need to change out containers throughout the juicing process once they become full.

Feed 1 cup (250 ml) of the shredded vegetable blend into a juicer. Use a masticating juicer, rather than a centrifugal juicer, since a masticating juicer will be able to crush the juice out of tiny pieces.

Feed 1 cup (250 ml) of the broccoli sprouts into the juicer. Collect the juice in the same container used to collect the vegetable blend juice.

Continue feeding the vegetables and broccoli sprouts into the juicer. Alternate between the two piles as you work, using about 1 cup (250 ml) of each until all the vegetable blend and all the broccoli sprouts have been juiced.

Juice the lemon. You can do this by feeding the entire lemon half through the juicer. Doing so will incorporate both lemon juice and trace amounts of lemon peel into the broccoli sprout juice.

Combine the juices. If you collected the juice in multiple containers, combine the juice now into one larger container. Mix until combined.

Serve or refrigerate until ready to use. Transfer the juice into glasses filled with ice, or refrigerate it in tightly sealed containers to prevent oxidation for about one week.