Summer is well and truly here! The hot weather has arrived, along with steamy sunshine, tropical afternoon storms and ceiling fans going like the clappers: yep, it’s summertime.
With the warmer weather, most people are feeling the need for more hydration – especially cool drinks, plenty of water, iced teas and fresh juices.
I was recently asked if it’s ok to make juice in advance – to save time – and drink it the next day, or over the next several days. My answer was yes, and no…
Essentially, some juice is better than no juice. It provides a quick and easy way to increase your consumption of fruits and vegetables – and is highly beneficial, particularly if combined with a well-balanced diet.
Ideally, it is best to drink juice as soon after expressing it as possible. However, that doesn’t mean that there is no benefit to drinking juice the following day – because there is! Most juices store quite well for up to 24 hours, but are preferably consumed within 8-ish hours of being made.
Some fruits and vegetables keep better than others, for example, citrus stores well, whereas cabbage juice (and to a lesser extent, apple) is renowned for spoiling relatively quickly.
If the juice is going to be drunk later, it is best to store it in an airtight container in the fridge. Sealing and refrigerating the juice will help to prevent oxidation, preserving valuable nutrients and enzymes therein. Many of these nutrients are very sensitive to air, heat and light exposure, which will cause their degeneration.If you notice that the juice is darker, the colour has diminished and/or the flavour changed, then it’s highly likely the juice has oxidised.
You can also add a squeeze of lemon juice (or, indeed, juice 1/2 -1 lemon with the rest of your fruit and veggies) which will act as a preservative, due to its citric acid content.