Fresh Ginger Juice

Fresh Ginger Juice

A sharp, peppery juice pressed from raw ginger root for drinks and tonics.

Total 15 min Makes 16 oz Calories 9/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This concentrated juice captures the clean heat of raw ginger without any added sweetness or dilution. Blend the root with water, then strain through a fine cloth to extract a potent liquid that works well in cocktails, teas, marinades, or stirred into sparkling water for a homemade ginger ale base.

Ingredients

  • 1 pound fresh ginger root, peeled and roughly chopped
  • 1 cup water

Method

  1. Peel the ginger root using a spoon or vegetable peeler, scraping away the thin skin, then roughly chop into 1-inch pieces.

  2. Add the chopped ginger and water to a blender and blend on high speed until the mixture forms a fine, pulpy slurry, about 1 minute.

  3. Pour the blended mixture into a fine-mesh strainer lined with cheesecloth set over a bowl.

  4. Gather the cheesecloth around the pulp and squeeze firmly over the bowl to press out as much juice as possible, discarding the dry fibrous pulp.

  5. Transfer the strained ginger juice to a clean glass jar or bottle with a tight-fitting lid.

  6. Refrigerate the ginger juice and use within 1 week, shaking or stirring before each use as the liquid may separate.

Rate this recipe

★ 4.1 (1)

Fresh Ginger Juice

This concentrated juice captures the clean heat of raw ginger without any added sweetness or dilution. Blend the root with water, then strain through a fine cloth to extract a potent liquid that works well in cocktails, teas, marinades, or stirred into sparkling water for a homemade ginger ale base.

15 min 16 oz 9 cal

Ingredients

  • 1 pound fresh ginger root, peeled and roughly chopped
  • 1 cup water

Method

  1. 1

    Peel the ginger root using a spoon or vegetable peeler, scraping away the thin skin, then roughly chop into 1-inch pieces.

  2. 2

    Add the chopped ginger and water to a blender and blend on high speed until the mixture forms a fine, pulpy slurry, about 1 minute.

  3. 3

    Pour the blended mixture into a fine-mesh strainer lined with cheesecloth set over a bowl.

  4. 4

    Gather the cheesecloth around the pulp and squeeze firmly over the bowl to press out as much juice as possible, discarding the dry fibrous pulp.

  5. 5

    Transfer the strained ginger juice to a clean glass jar or bottle with a tight-fitting lid.

  6. 6

    Refrigerate the ginger juice and use within 1 week, shaking or stirring before each use as the liquid may separate.