Ginger juice

Ingredients

• 21 ounce ginger

Instructions:

The Juicer Method:

1. I always suggest using organic ginger – which doesn’t need to be peeled. However, if you’re unable to, then scrub and peel your ginger.
2. Slice the ginger into small pieces, big enough to fit through the mouth of the juicer and simply feed the pieces in the machine.
3. That’s literally all you need to do as the juicer will do the rest, extracting ginger juice within seconds – feeding the pulp into one container and the juice into another. (See tips on how to use it below)

The Blender method:

1. To begin, chop the ginger into small pieces, around 1 inch in thickness, and add to the blender. If I’m juicing a large amount of ginger in one go (1lb/500g, for example) then I’ll usually do this in two lots.
2. Along with the ginger pour in around 1 cup of filtered water and blend until smooth.
3. Strain the ginger juice through a nut milk bag, cheesecloth, or sieve into a container, squeezing the pulp to get as much of the liquid out as possible. Then pour in your container of choice.

How To Store:

1. Store the fresh ginger juice either in a large, airtight glass bottle in the fridge or within smaller shot-sized bottles. This fresh juice will only stay fresh for 2-3 days in the fridge though, so my preferred method is to store any additional juice in the freezer.
2. You can freeze the ginger juice into portioned ice-cubes, that way you can just pop however much you need out at a time. Fresh ginger juice is freezer-friendly for up to six months.You can defrost the juice as needed for morning shots or add the ice-cubes to smoothies, other drinks, marinades, etc.